Fast Italian Vegetable Skillet
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings.
This colorful blend of sauteed vegetables is as pretty as it is tasty. “The recipe was given to me by a dear friend, and it’s become a family favorite. It’s a quick summer side from our garden,” notes Sue Spencer from Coarsegold, California.
Ingredients
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1 medium onion, halved and sliced
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1 medium sweet red pepper, chopped
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1 tablespoon olive oil
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3 medium zucchini, thinly sliced
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1 garlic clove, minced
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1-1/2 cups frozen corn, thawed
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1 large tomato, chopped
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2 teaspoons minced fresh basil
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1/2 teaspoon salt
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1/2 teaspoon Italian seasoning
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1/4 cup shredded Parmesan cheese
Directions
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1.
In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
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2.
Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
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