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Sauteed Southwestern Veggies

This recipe crafted by Gustus Vitae was prepared in the Green Life pan. This ceramic, non-stick, and soft-handled pan is a must-have for every kitchen!

This southwestern vegetable mix is sure to take Taco Tuesday up a few notches. Subtly spicy, boldly flavored, and prepared with just the right blend of spices and herbs make this vegetable mix stand out. Prepared as a side dish for some fresh carne asada or fill your favorite corn tortilla for some delightful veggie tacos. Our very own Taste of Southwest combines to add the flavor profile to take you to Tex-Mex wonderland. 

Yield: 2 servings
Time Estimate: 15 minutes
Storage Notes: Can be refrigerated in container
Difficulty: Easy


  • 1 Red bell pepper
  • 1 Jalapeno
  • 1 White onion
  • 1 Corn on the cob
  • 1 Cup sliced mushrooms
  • 2 Tbsp chopped cilantro
  • 1 Tbsp olive oil
  • Gustus Vitae Taste of Southwest Seasoning


  1. Slice/Seed Red bell pepper, jalapeño, and onion. Mix and set aside
  2. Slice/Chop mushrooms, corn off the cob, and cilantro and set aside separate from one another
  3. Heat olive oil over medium heat in Green Pan ceramic skillet
  4. Add corn and sauté for 5 minutes
  5. Add pepper mixture
  6. When browning begins to occur on red peppers, add mushrooms and sauce for 3 more minutes
  7. Add cilantro
  8. Genourously season with Taste of Southwest seasoning and mix well
  9. Enjoy!