Summer Veggie Skillet

This is a very healthy recipe: low in calories and saturated fat. To boost the protein, add your favorite rinsed/canned beans during the last 5 minutes of cooking. You can substitute other favorite vegetables, such as thinly sliced carrots, sugar snap peas, or jalapeno peppers for variety.


2 teaspoons canola oil

1 small yellow squash, sliced

1 small purple eggplant, diced

¼ cup orange bell pepper, diced

¾ cup frozen corn

? cup tomato, diced

2 tablespoons water (more if needed)

? teaspoon dried basil

? teaspoon Italian seasoning

? teaspoon dried oregano

Pepper to taste


In a large skillet, heat oil over medium-high heat.  Cook the squash, eggplant, onion, and bell pepper for 3 minutes, or until onion is soft.  Stir in the rest of the ingredients except pepper.  Cook, covered, for 5 minutes, or until the vegetables are tender, adding more water if necessary.  Sprinkle with pepper.


Recipe adapted  from


What are your thoughts?

Your email address will not be published. Required fields are marked *

No comments yet. Be the first!