Italian Veggie skillet

iVillage Member
Registered: 06-30-1997
Italian Veggie skillet
Fri, 06-13-2008 - 12:32pm

I've made this twice now. It's a great side vegetable dish to almost anything. We'll be having this throughout the summer, as it will be a good way to eat those vegetables coming in from the garden.

Italian Veggie Skillet

1 medium onion, halved and sliced
1 medium sweet red pepper, chopped
1T olive oil
3 medium zucchini, thinly sliced
1 garlic clove, minced
1 1/2C frozen corn, thawed (OMIT)
1 large tomato, chopped
2t minced fresh basil (used 1t dried basil leaves)
1/2t salt
1/2t Italian seasoning
1/4C shredded Parmesan cheese

In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini and garlic; saute 4-5 minutes longer or until vegetables are crisp-tender. Add the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with Parmesan cheese. Serve immediately. 6 servings. 4g fat.

Rebekah








Rebekah

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