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.

Ingredients:

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

Directions:

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 goredforwomen.org

 


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