Southwestern Veggie Skillet recipe

All Recipes Best Recipe 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 calories
carbohydrate: 9 g
cholesterol: : -
fat: 2.7 g
fiber: 2.1 g
protein: 1.9 g
saturatedFat: 0.4 g
servingSize: -
sodium: 35.2 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

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