Italian-style Summer Vegetable Medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp. olive oil1 large onion, chopped3 cloves garlic, minced2 cups fresh sweet corn kernels (about 3 ears)2 cups chopped or sliced zucchini (about 1 medium)1 cup cherry tomatoes, halved or quartered2 Tbsp fresh basil, chopped (or 1 tsp dry basil)1/4 cup chicken broth or bouillon1 tsp. dry oreganosalt to tasteblack pepper to taste
Makes 6 one cup servings.
1. Heat olive oil in a wide skillet over medium-high heat. Add chopped onions and minced garlic and cook, stirring, until slightly tender.
2. Add corn kernels and stir until corn is heated.
3. Add chopped zucchini, cherry tomatoes, and the chicken broth. Stir until well mixed.
4. Cover skillet and cook until zucchini is tender - about 5 minutes.
5. Stir in the basil and oregano, and add salt and black pepper to taste.
Optional: add a dash of hot sauce or cayenne pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user PEGGYISME.
1. Heat olive oil in a wide skillet over medium-high heat. Add chopped onions and minced garlic and cook, stirring, until slightly tender.
2. Add corn kernels and stir until corn is heated.
3. Add chopped zucchini, cherry tomatoes, and the chicken broth. Stir until well mixed.
4. Cover skillet and cook until zucchini is tender - about 5 minutes.
5. Stir in the basil and oregano, and add salt and black pepper to taste.
Optional: add a dash of hot sauce or cayenne pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user PEGGYISME.
Nutritional Info Amount Per Serving
- Calories: 134.1
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 118.2 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.7 g
- Protein: 3.3 g
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