This recipe makes for a very colorful and flavorful side dish.
½ Pound Of Zucchini Squash Cut Into Inch Wide Pieces
14 Ounces Of Canned Whole Corn Drained And Rinsed
A Small Diced Jalapeno Pepper
A Minced Garlic Clove
½ Cup Of Diced Red Onion
½ Cup Of Diced Red Bell Pepper
¼ Cup Of Diced Pancetta
A Tablespoon Of Canola Oil
¼ Cup Of Low Sodium Chicken Stock
¼ Teaspoon Of Red Cayenne Pepper
A Pinch Of Ground Black Pepper
½ Teaspoon Of Sea Salt
Combine the canola oil and the pancetta in a sauté pan. Cook on low heat until the pancetta becomes crispy.
Add the rest of the ingredients and turn the heat up to medium. Cook while stirring frequently until the vegetables are tender and cooked through. Taste and add more sea salt and/or pepper, if desired.