Southwestern Veggie Skillet

This southwestern-inspired veggie skillet side dish is loaded with squash, corn, and tomatoes and finished with cilantro and a squeeze of fresh lime.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 60 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 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
• 0.5 lime
• 0.5 onion, sliced into rings
• 0.25 cup chopped fresh cilantro, or more to taste

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Add onion and cook, stirring until tender, 5 to 10 minutes. Add zucchini and yellow squash. Cook until slightly tender, about 3 minutes. Add corn and cook 1 minute more.

Step 2

Add tomatoes and garlic. Cook, stirring until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Add cilantro and stir until just wilted. Remove from heat and squeeze lime over mixture.