Southwestern Veggie Skillet
- 2 teaspoons olive oil
- 1/2 medium onion, sliced horizontally
- 1 medium zucchini, sliced horizontally
- 1 medium yellow summer squash, sliced horizontally
- 3-4 green onions, chopped
- Kernels from 1 ear of fresh corn
- 4 Roma tomatoes, peeled and chopped
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- salt and pepper to taste
- 1/2 cup gently chopped cilantro
- juice of 1/2 fresh lime
- Warm olive oil in a non-stick skillet over medium high heat. Add onion slices and saute until they begin to soften, about 2 minutes. Add zucchini and summer squash slices and stir, about 3 minutes. Add green onions and the kernels from one ear of corn, and stir for another minute. Add tomatoes, garlic and cumin, and stir for 2 minutes. Season with salt and pepper. When vegetables have reached your preferred doneness, stir in the cilantro. Squeeze 1/2 lime over the entire skillet contents. Serve immediately.
olive oil, onion, zucchini, horizontally, green onions, kernels from, tomatoes, clove garlic, cumin, salt, gently chopped cilantro, fresh lime
Taken from www.epicurious.com/recipes/member/views/southwestern-veggie-skillet-50106612 (may not work)