Southwestern Veggie Skillet

Name: Southwestern Veggie Skillet
Total time: 35
Yield: 6
Ingredients: 1 tablespoon olive oil; ½ 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; ¼ cup chopped fresh cilantro, or more to taste; ½ lime

Recipe by Bibi from allrecipes.com

Dinner,Side Dish 35 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
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½ onion, sliced into rings
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1 zucchini, cut into 1/4-inch slices
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1 yellow squash, cut into 1/4-inch slices
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1 ear corn, kernels cut from cob
•

4 roma (plum) tomatoes, peeled and chopped

•

1 clove garlic, minced
•

1 teaspoon ground cumin
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salt and ground black pepper to taste
•

¼ cup chopped fresh cilantro, or more to taste
•

½ lime

Instructions

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.