Bibi Recipe ⤞ 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!

Ingredients

• 1 tablespoon olive oil
• ½ 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
• ¼ cup chopped fresh cilantro, or more to taste
• ½ lime

Cooking 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.

Nutrition Facts

• calories60.3
• carbohydrateContent9 g
• fatContent2.7 g
• fiberContent2.1 g
• proteinContent1.9 g
• saturatedFatContent0.4 g
• sodiumContent35.2 mg
• sugarContent3.6 g