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Vegetables Olé

Do you wonder like we do what veggie to serve with your fave Mexican dish? Wonder no more. Here it is. And the secret isn’t in the vegetables, so we’ve given you lots to pick from. No, the secret’s in the topping. We guarantee your friends will hit you up for the recipe.


1/2 cup butter or margarine
1 shallot, peeled and sliced
1 tablespoon chopped fresh cilantro
1 serrano, Fresno, yellow, or jalapeno chile, seeded and chopped
1 1/2 teaspoon chopped or 1/2 teaspoon dried, crushed oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup plain breadcrumbs
2 cups steamed fresh vegetables, such as chayote or other squash; Japanese eggplant, pearl onions, or Sunchokes®; or carrots, cauliflower, broccoli, bell peppers, or zucchini.


In saucepan, melt butter or margarine, add shallot and cook 1 minute. Add cilantro, chile, oregano, salt, pepper, and breadcrumbs.

Stir until well-blended, then heat 1 minute more.

Spoon over steamed vegetables.