Name: Southwestern Veggie Skillet
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Onion, sliced into rings - ½; Zucchini, cut into 1/4-inch slices - 1; Yellow squash, cut into 1/4-inch slices - 1; Corn, kernels cut from cob - 1 ear; Roma (plum) tomatoes, peeled and chopped - 4; Garlic, minced - 1 clove; Ground cumin - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Chopped fresh cilantro, or more to taste - ¼ cup; Lime - ½

Ingredients for - Southwestern Veggie Skillet

1. Olive oil 1 tablespoon

2. Onion, sliced into rings ½

3. Zucchini, cut into 1/4-inch slices 1

4. Yellow squash, cut into 1/4-inch slices 1

5. Corn, kernels cut from cob 1 ear

6. Roma (plum) tomatoes, peeled and chopped 4

7. Garlic, minced 1 clove

8. Ground cumin 1 teaspoon

9. Salt and ground black pepper to taste 1 teaspoon

10. Chopped fresh cilantro, or more to taste ¼ cup

11. Lime ½

How to cook deliciously - Southwestern Veggie Skillet

1 . Stage

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.

2 . Stage

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.