Calabacitas with fresh veggies from the penns woods garden

Calabacitas with Fresh Veggies from the PWW Garden!
'This simple dish is something my Nana used to make in the summer using fresh veggies from our garden. You can toss in squash, a myriad of different peppers and tomatoes as well. We have a beautiful garden out by the vineyard with a ton of veggies beginning to ripen so I was able to grab a few things to toss in. This recipe is a perfect side dish for backyard cookouts and is typically served warm but can easily be chilled and packed in a picnic. It comes together very quickly and is healthy too! You can also make it a full meal by adding in black beans & grilled chicken. I paired it with our Gruner Veltliner, this refreshing white with its zippy acidity, hints of pepper & citrusy notes complement every aspect of this dish and tends to go very well with Mexican cuisine in general."                                                                                      -Raechel Kuehn
 
Ingredients

• 2 tablespoons olive oil
• 1 large zucchini, diced
• 3 ears of fresh corn, kernels sliced off (or canned corn)
• 2 ripe tomatoes, seeded & diced
• 4 oz. chopped jalapenos (or other hot peppers)
• ¼ c. diced red onion
• 4-5 cloves fresh garlic, peeled & chopped
• 1 lime
• Fresh cilantro, chopped
• Garlic salt, fresh cracked black pepper, cumin

 
Directions

1. Throw diced zucchini & corn in a grill basket & cook until lightly charred.
2. In a pan, sauté onions & garlic in olive oil then toss in tomatoes & peppers.
3. Add in grilled zucchini & corn.
4. Squeeze fresh lime juice & add salt & spices to taste.
5. Remove from heat & toss in fresh cilantro