Recipe - Mesa Squash Fry With Sunflower Seeds

1 Green anaheim chile
1 tablespoon Sunflower oil
2 Garlic cloves, chopped
One half teaspoon Salt
One half teaspoon Black pepper
8 Ears sweet yellow corn,
kernels cut from the cob
8 small Zucchini or yellow squash,
julienned
1 Red bell pepper, minced
One fourth cup Shelled sunflower seeds

Roast the anaheim chile, then peel, seed, and coarsely chop it. In a saute
pan, heat the oil over moderate heat. When the oil is hot but not smoking
add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring
constantly, to allow the flavors to blend. Add the corn, squash, and red
pepper. Reduce heat and allow the vegetables to simmer about 15 minutes,
until they are tender. Add the sunflower seeds and simmer another 5
minutes. Serve hot as a vegetable side dish.