Total Time
Prep 10 mins
Cook 20 mins

Not even close to a boring and salty can of peas and carrots, this is a wonderful and healthy fresh mix of veggies. Easy to prepare and cook, these go well with a variety of meats from pork loin to grilled chicken. I have even prepared them for a large Thanksgiving get together and they were a hit!!

Ingredients Nutrition


  1. Peel and chop the onion.
  2. Wash, halve lengthwise and then slice (about 1/4inch) the squash and zucchini.
  3. Cut the corn kernels off of the cob.
  4. Dice the tomatoes.
  5. Peel the carrots and then slice into 1/4 inch slices.
  6. Mince the garlic.
  7. Add all ingredients (EXCEPT GARLIC AND SALT/PEPPER) to large saute pan, stir to coat with spices and the olive oil. Cover and cook over medium low heat about 15 minutes, stirring occasionally.
  8. Add garlic, season to taste with salt and pepper and continue cooking for 5 minutes longer.
  9. ENJOY!


Most Helpful

A lovely summer veggie medley. Nice balance - I will add a red bell pepper for color and flavor next time. Used fresh parsley in place of the italian herbs. Made for Fall PAC, 2009. Thanks for sharing!

dianegrapegrower September 13, 2009

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