Contest-Winning Garden Vegetable Medley
Total TimePrep/Total Time: 20 min.
- 1/2 cup sliced onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/4 cup butter
- 2 pounds zucchini, julienned
- 3 medium tomatoes, cut into thin wedges
- 1 cup whole kernel corn
- In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes.
Nutrition Facts3/4 cup: 138 calories, 8g fat (5g saturated fat), 20mg cholesterol, 487mg sodium, 16g carbohydrate (6g sugars, 4g fiber), 4g protein.
Jun 15, 2018
wished I'd left out the tomatoes
Aug 29, 2011
The combination of flavors and textures is really good (especially with homegrown veggies). I thought the oregano would be more pronounced, but it was (to me) actually pretty subtle, which I liked. Instead of 1/2 cup onion, I used 1 very large onion, and thought that was great. Next time I will salt the zucchini to draw out some of the juices, for what with the tomatoes and corn, there is definitely liquid on the bottom of the pan. All in all a great way to use vegetables, and one I will definitely use again!
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