Southwestern Veggie Skillet |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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! Ingredients:
1 tablespoon olive oil |
1/2 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 |
1/4 cup chopped fresh cilantro, or more to taste |
1/2 lime |
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.
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