Mexican Vegetables

• 12 ounces whole onion or 11 ounces chopped, ready-cut onion
• 2 teaspoons olive oil
• 16 ounces whole zucchini or 15 ounces sliced, ready-cut zucchini
• 8 ounces whole green pepper or 7 ounces chopped, ready-cut green pepper
• 1/2 to 1 whole jalapeno pepper
• 1 1/2 pounds ripe fresh tomatoes
• 18 teaspoon salt
• Freshly ground black pepper

1. Chop whole onion.
2. Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil.
3. Saute onion until it begins to soften.
4. Wash, trim and slice zucchini into 1/4-inch-thick rounds.
5. Add to onion after onion has softened, and continue to stir-fry.
6. Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
7. Wash, trim and coarsely cube tomatoes.
8. When vegetables have softened, stir in the tomatoes and season.
9. Simmer a few minutes longer, and serve over polenta (see below).
10. If there is not enough liquid, add a few tablespoons of water.

onion, olive oil, zucchini, green pepper, jalapeno pepper, tomatoes, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7074 (may not work)