Summer Garden Medley

Name: Summer Garden Medley
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
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

"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."

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.

Nutrition Facts

1 cup: 113 calories, 4g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 19g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Originally published as Summer Garden Medley in Light & Tasty June/July 2004