Mexican Vegetables On Cornbread - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 cups onions, chopped
2 garlic cloves, minced
3 carrots, cut into half-moons
1 medium zucchini, cut into half-moons
1 green pepper, diced
2 cups corn, fresh or frozen
2 cups undrained canned tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon fresh cilantro, chopped (optional)
salt
cayenne
additional tomato juice, if needed

Preparation

In a large skillet, saute the onions and garlic in oil for 5 minutes.
Add the carrots, cover, and saute for 5 more minutes, stirring occasionally.
Stir in the remaining vegetables and seasonings and cook on low heat until vegetables are just tender.
The mixture should be saucy; add more tomato juice if necessary.
Serve over hot corn bread and top with sour cream or cheese.