SOUTHWESTERN VEGGIE SKILLET

SOUTHWESTERN VEGGIE SKILLET image

Yield people

Number Of Ingredients 12

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2 teaspoons olive oil
1/2 medium onion, sliced horizontally
1 medium zucchini, sliced horizontally
1 medium yellow summer squash, sliced horizontally
3-4 green onions, chopped
Kernels from 1 ear of fresh corn
4 Roma tomatoes, peeled and chopped
1 clove garlic, minced
1/2 teaspoon cumin
salt and pepper to taste
1/2 cup gently chopped cilantro
juice of 1/2 fresh lime

Steps:

Warm olive oil in a non-stick skillet over medium high heat. Add onion slices and saute until they begin to soften, about 2 minutes. Add zucchini and summer squash slices and stir, about 3 minutes. Add green onions and the kernels from one ear of corn, and stir for another minute. Add tomatoes, garlic and cumin, and stir for 2 minutes. Season with salt and pepper. When vegetables have reached your preferred doneness, stir in the cilantro. Squeeze 1/2 lime over the entire skillet contents. Serve immediately.