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 goredforwomen.org