Skillet Corn, Zucchini, & Tomatoes with Basil Oil

This Skillet Corn, Zucchini, and Tomatoes with Basil Oil recipe is a great healthy side dish. that works perfectly as a side or appetizer dish.

healthy and delicious!
Photo by Lisa M.
Adapted from themakermakes.com
healthy and delicious!
healthy and delicious!

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from themakermakes.com

Ingredients

  • BASIL OIL:

  • 1/2

    cup basil

  • 2

    tablespoon olive oil

  • Pinch of salt

  • SKILLET CORN:

  • 3

    cloves garlic, minced

  • 1/2

    small red onion, diced

  • 4 to 5

    ears corn, shaved

  • 1/4

    small head red cabbage, thinly sliced

  • 2

    carrots, chopped

  • 3

    small zucchini, diced

  • 2

    cups cherry tomatoes, halved

  • 2

    tablespoons balsamic vinegar

Directions

Boil a pot of water. Add basil, blanching for 10 seconds. With a slotted spoon, remove basil from boiling water and place into a bowl of ice water, pat excess water from basil. In a food processor or blender, blend basil, oil, and salt until smooth. Set Aside. Heat olive oil in a skillet over med-high heat. Add onion and garlic, and cook, about 30 seconds. Add corn, zucchini, carrots, and cabbage. Cook, about 8 to 10 minutes. Add tomatoes and vinegar, cook about 6 to 8 minutes. Remove vegetables from heat, stir in basil oil, and serve.

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