Vegetable Potpourri Recipe
Ingredients
2 strips bacon, chopped 3/4 cup chopped onion
3 medium ears fresh corn, rinsed, or 1 10 ounce package frozen whole kernel corn
4 medium zucchini, sliced
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon garlic powder
3 medium tomatoes, peeled and cut in wedges
1/2 cup shredded American cheese
Directions
In large skillet cook bacon till crisp.
Add onion; cook till tender but not brown.
Cutoff tips of kernels from ears of corn; scrape cobs with dull edge of knife.
Add corn and scrapings to skillet with zucchini, cumin, salt, and garlic powder.
Cover and cook till zucchini is tender, 15 to 20 minutes.
Add tomatoes; heat through.
Spoon into serving dish and sprinkle with shredded cheese.
Add onion; cook till tender but not brown.
Cutoff tips of kernels from ears of corn; scrape cobs with dull edge of knife.
Add corn and scrapings to skillet with zucchini, cumin, salt, and garlic powder.
Cover and cook till zucchini is tender, 15 to 20 minutes.
Add tomatoes; heat through.
Spoon into serving dish and sprinkle with shredded cheese.
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