Summer Garden Medley
"This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer," pens Elaine Nelson, Fresno, California. "Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one."
SERVINGS
|
4
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
5 min. |
COOK
|
10 min.
|
TOTAL
|
15 min.
|
INGREDIENTS
- 2 medium zucchini, halved lengthwise and cut into 1/4-inch slices
- 1 cup fresh or frozen corn, thawed
- 3/4 cup diced green pepper
- 1 medium leek (white portion only), sliced
- 1/2 teaspoon seasoned salt
- 1 tablespoon olive oil
- 2 medium tomatoes, seeded and diced
DIRECTIONS
In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through. Yield: 4 servings.