Southwestern Veggie Skillet - cooking recipe

Ingredients
    1 tablespoon olive oil
    1/2 onion, sliced into rings
    1 zucchini, cut into 1/4-inch slices
    1 yellow squash, cut into 1/4-inch slices
    1 ear corn, kernels cut from cob
    4 roma (plum) tomatoes, peeled and chopped
    1 clove garlic, minced
    1 teaspoon ground cumin
    salt and ground black pepper to taste
    1/4 cup chopped fresh cilantro, or more to taste
    1/2 lime
Preparation
    Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
    Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

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