Southwestern Veggie Skillet

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!

• 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
• ½ lime
• 1 zucchini, cut into 1/4-inch slices
• 1 yellow squash, cut into 1/4-inch slices
• ¼ cup chopped fresh cilantro, or more to taste
• ½ onion, sliced into rings
• 1 ear corn, kernels cut from cob
• 4 roma (plum) tomatoes, peeled and chopped

Recipe Instructions

Step 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.

Step 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.