Vegan callabacitas

Vegan New Mexican Callabacitas

Summer months can bring about an

abundance of wonderful fresh vegetables.

This dish is an easy, tasty side dish, or can be transformed

into a cold salad picnic dish with a little vinaigrette.

Recipe makes about enough for 4-5 servings.

2 ears fresh sweet corn, cut kernels from cob

1 small eggplant, pealed and cubed

1-2 small yellow summer squash or zucchinis, cubed

1 large tomato diced

1 onion, small diced

1 clove garlic

2 small red peppers chopped fine

1/4 C olive oil

1/2 C green chili chopped

Heat oil over medium heat, add onion, garlic. Toss about 4 minutes. Add eggplant

And brown slightly, add corn, squash, peppers, tomato and chili. Cook for about

10-15 minutes, covered, until done! See my orzo pasta salad for vinaigrette recipe!

Enjoy! Happy cooking! Happy Summer! Salt and pepper to taste.

You can add shredded cheddar cheese, 1/4 C grated Parmesan cheese,  1/4 C of Cream, and 1/8 C Butter
for a delicious non vegan version! 

Please click on my links below for some beautiful NM style serving dishes!
Thank you for your support!