Marketplace Vegetables Food

MARKETPLACE VEGETABLES

Marketplace Vegetables image

A delightful way to use squash and zucchini from that summer garden. The frozen corn adds just the right amount of sweetness. This recipe could easily be converted to being cooked on the grill. It can also be doubled or tripled for a large crowd.

Provided by SLP Lunch Lady

Categories Vegetable

Time 26m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 medium summer squash, thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow onion, diced
1 medium tomatoes, diced
1/2 cup frozen whole kernel corn
1 medium garlic clove, minced
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the yellow squash, zucchini, and onion for 4 minutes, stirring occasionally. Stir in the remaining ingredients. Cook for 2 to 3 minutes, or until the desired texture, stirring occasionally.

Nutrition Facts : Calories 59.9, Fat 2.6, SaturatedFat 0.4, Sodium 103.6, Carbohydrate 9, Fiber 1.9, Sugar 3.3, Protein 2

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