THE RECIPE JOURNAL · Side Dish
Squash and Calabacitas Medley
This colorful vegetable medley brings together tender squash and zucchini with a touch of fresh herbs for a simple, healthy side dish. It’s perfect for adding a burst of flavor to any meal with minimal effort.
FROM THE KITCHEN • Squash and Calabacitas Medley
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming some olive oil in a big skillet over medium-high heat. Toss in the chopped onion and garlic, cooking and stirring until the onion looks soft and translucent. Next, add the zucchini and poblano pepper, and sauté everything until the veggies are tender. Stir in the corn and beans, giving it a good mix to warm them through. Finish by seasoning with a bit of salt to taste, then give it one last stir before serving.
Why you’ll love it
This dish is a vibrant and healthy way to enjoy fresh summer vegetables. It combines tender squash and zucchini with flavorful spices, making it both comforting and light. Plus, it’s quick to prepare and packed with nutrients.
How to serve
Serve this vegetable medley alongside grilled meats or beans for a complete meal. It also works well as a topping for rice or warm tortillas. Garnish with fresh herbs like cilantro or a squeeze of lime to brighten the flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to keep the vegetables from becoming mushy. This dish can also be frozen, but texture may change slightly after thawing.
