Southwestern Veggie Skillet recipe
All Recipes Side Dish Vegetables Corn
Ingredients
- 1 tablespoon olive oil ½ onion, sliced into rings 1 zucchini, cut into 1/4-inch slices 1 yellow squash, cut into 1/4-inch slices 1 ear corn, kernels cut from cob 4 roma (plum) tomatoes, peeled and chopped 1 clove garlic, minced 1 teaspoon ground cumin salt and ground black pepper to taste ¼ cup chopped fresh cilantro, or more to taste ½ lime
Nutrition Info
- 60.3 caloriescarbohydrate: 9 gcholesterol: : -fat: 2.7 gfiber: 2.1 gprotein: 1.9 gsaturatedFat: 0.4 gservingSize: -sodium: 35.2 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Southwestern Veggie Skillet
Directions
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Heat olive oil in a large skillet over medium heat, cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion, cook until slightly tender, about 3 minutes. Add corn, cook for 1 minute.
Stir tomatoes and garlic into onion mixture, cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro, stir until wilted. Remove from heat and squeeze lime over mixture.