Marketplace Vegetables
Ready In: 26 mins
Serves: 6
Yields: 3 cups
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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