Sautéed Zucchini, Pablano Pepper & Onions with Pan Toasted Polenta

*Sautéed Zucchini, Pablano Pepper & Onions with Pan Toasted PolentaAll of this taken is out of the garden so the flavors are NOW. Delicious, spicy and just a bit sweet from the onions and squash. Fresh corn in this would be killer.  I had this with Smashed Potatoes and Pan Fried Tempeh as a meal….DELISH.

Sautéed Zucchini, Pablano Pepper & Onions  with Pan Toasted Polenta

1 medium zucchini or 2 smaller- thinly sliced

½ an onion red or white, thinly sliced

1 Pablano pepper, sliced

1/2t pink salt

1/4t black pepper

2T olive oil

1/2t chipotle powder

3T yellow cornmeal (I use locally ground)

In a large sauté pan over medium high heat, add the olive oil and brown onions and pan fry until toasted on the edges. Add in the squash slices and peppers and toss quickly in the pan to coat and then let the vegetables sit for 1-2 minutes to gain some color. Sprinkle in the corneal and then toss around the pan again until the corneal is just toasted and golden. Salt and pepper to taste. Serve immediately.

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