Mexican Vegetables

Directions

1. 1
   Chop whole onion.
2. 2
   Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil.
3. 3
   Saute onion until it begins to soften.
4. 4
   Wash, trim and slice zucchini into 1/4-inch-thick rounds.
5. 5
   Add to onion after onion has softened, and continue to stir-fry.
6. 6
   Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
7. 7
   Wash, trim and coarsely cube tomatoes.
8. 8
   When vegetables have softened, stir in the tomatoes and season.
9. 9
   Simmer a few minutes longer, and serve over polenta (see below).
10. 10
    If there is not enough liquid, add a few tablespoons of water.