Summer vegetable saute
Recipe by Amy
4 large ears of corn (or 2 cups frozen corn kernels, thawed)
1 Tbsp olive oil
1 large onion, diced (about 2 cups)
1 medium zucchini, cut in half lengthwise, then sliced (about 2 cups)
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup chopped basil leaves
Salt and freshly ground black pepper to taste
1. If using fresh corn, husk it and remove the corn from the cob by holding the corn at an angle over a large bowl and cutting along the ear with a sharp knife.
2. Heat oil in a large nonstick skillet over a medium-high flame. Add the onion and cook for 3 minutes. Add the zucchini and corn and cook for 3 minutes more, stirring occasionally. Add the tomatoes and basil and cook for 2 minutes more. Season with salt and pepper to taste.
3. Calories: 189, Carbs: 36.5g, Fat: 5g, Protein: 5.5g
appetizers, vegetarian, saute August 17, 2011 02:00
Author Ellie Krieger
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