Ingredients
- Virgin Olive Oil
- Lots of Garlic
- 1 large Onion
- 1 small to medium Acorn Squash
- 1 medium Rutabaga
- 1 medium Chinese Sweetpotato
- 3-4 small Yellow Squash
- 2 small Zuchini
- 3 cobs of fresh Corn (remove the corn from the cob)
- 5-6 tomatoes
- A small handful of cilantro
Season a large cast iron skillet with the olive olive. Chop the garlic small, chop the onion small to medium and saute.
After your other vegetables are cut into medium size pieces, add to the skillet, saving your tomatoes for last. I added my veggies in layers. Adding the cilantro on top of the first layer, and the my other seasons thereafter. Cover and let simmer. After the vegetables are covered for awhile I then mixed everything together to avoid over mixing. Test veggies for texture.
I like spicy -- so I added as my spices Spike (you can use seasalt), ground red pepper, cumin, curry power -- about 1/2 to 1 tsp. to taste.
I suggested 20 mins which includes preparation time -- lots of chopping, but the actual dish cooks quite fast.
This was one of my contributions for Thanksgiving -- everyone loved it. Enjoy!
Serves: 6 or more
Preparation time: 20 minutes