This is a filling open-faced sandwich to be eaten with a fork. Serves 4-6.

2 tbsp. vegetable oil
2 c. chopped onions
2 garlic cloves, minced
3 carrots, cut into half moons
1 med. zucchini, cut into half moons
1 green pepper, diced
2 c. corn, fresh or frozen
2 c. undrained canned tomatoes, chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 tbsp. chopped fresh cilantro (optional)
Salt & cayenne to taste
Additional tomato juice, if needed
Corn Bread
1 c. sour cream or 1 c. grated Monterey Jack or Cheddar cheese (3 oz.)

In a large skillet, saute the onions and garlic in the oil for 5 minutes. Add the carrots, cover the pan and saute for another 5 minutes, stirring occasionally. Stir in the remaining vegetables and seasonings and cook on low heat until the vegetables are just tender. The mixture should be saucy; add more tomato juice if necessary.

Serve over hot Corn Bread and top with sour cream or cheese. For a hearty variation, try adding some sauteed tempeh cubes.