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Recipe - Zucchini and Corn Salsa

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This recipe is equally at home as a Mexican salsa or a warm vegetable side dish to accompany a main meal. 

 
Ingredients

Serves 4-6

• 2 Tbsp. light olive oil
• 1 onion, peeled and finely diced
• 1 cup red capsicum, cut into 1 cm dice
• 2 Tsp. garlic paste
• 3 cups zucchini, cored and cut into 1 cm dice
• 2 cups corn kernels, fresh or frozen
• 1 Tsp dried oregano
• 1/2 Tsp. dried chili flakes
• 2 Tbsp, chopped fresh flat leaf parsley or coriander
• 1 Tsp. vegetable stock powder
• salt to taste
• Squeeze lemon or lime juice to taste

Method

• In a wide pan, sauté the onion, capsicum and garlic until the onion is almost transparent.
• Add the zucchini, corn, oregano and chilli flakes and sauté until the vegetables are just soft and slightly browned.
• Stir through the chopped parsley and stock powder and adjust the seasoning if required.
• Serve with a squeeze of lemon juice.

 
About the Recipe

• This recipe is suitable for vegans.
• Massel make a good range of vegan stocks and stock powders.  You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• Consider some optional extras for this recipe.  If you are a vegetarian, serve with crumbled feta cheese.  If you are a vegan, consider adding some black beans.

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