Fast Italian Vegetable Skillet |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This colorful blend of sauteed vegetables is as pretty as it is tasty. âThe recipe was given to me by a dear friend, and itâs become a family favorite. Itâs a quick summer side from our garden,â notes Sue Spencer from Coarsegold, California. Ingredients:
1 medium onion, halved and sliced |
1 medium sweet red pepper, chopped |
1 tablespoon olive oil |
3 medium zucchini, thinly sliced |
1 garlic clove, minced |
1-1/2 cups frozen corn, thawed |
1 large tomato, chopped |
2 teaspoons minced fresh basil |
1/2 teaspoon salt |
1/2 teaspoon italian seasoning |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
2. Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately. Yield: 6 servings.
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