Marketplace Vegetables
photo by *Parsley*
- Ready In:
- 26mins
- Ingredients:
- 11
- Yields:
-
3 cups
- Serves:
- 6
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
directions
- 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.
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RECIPE SUBMITTED BY
I am from California. I am the head cooat a Senior Lunch Program that is ran by a local Community Services org. When not at work or workng from home I like to spend time outdoors. I like to swim, hike, fish, hunt, just go exploring...oh and I like to cook and eat...lol. I love the faces on my clients when they enjoy their meal. I hate it when people come into my kitchen andtry to take over or tell me how to do things.