Savory herbs add full flavor to this easy mixed vegetable dish.
Herbed Veggie Skillet
2 teaspoons canola or corn oil
8 ounces zucchini (sliced)
1/4 cup sliced onion
1/4 cup diced green bell pepper
3/4 cup frozen whole kernel corn
1/3 cup diced tomato
2 tablespoons water (plus more if needed)
1/8 teaspoons dried basil (crumbled)
1/8 teaspoons dried marjoram (crumbled)
1/8 teaspoons dried oregano (crumbled, to taste)
pepper, to taste
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the zucchini, onion, and bell pepper for 3 minutes, or until the onion is soft, stirring frequently. Stir in the remaining ingredients except the pepper. Cook, covered, for 5 minutes, or until the zucchini is tender, adding more water if necessary. Sprinkle with the pepper. Serves 4
Nutritional Analysis—Calories: 69; fat: 2.5g; cholesterol: 0mg; sodium: 9mg; fiber: 2g; sugars: 3g; protein: 2g
From American Heart Association News
