Italian Veggie Skillet

By Jeannine13

Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sue of Coarsegold, CA. An easy and healthy side dish, with generous servings.

Ingredients

• 1 small
• onion, halved and sliced
• 1 small
• red bell pepper, chopped
• 1 1/2 teaspoons
• olive oil
• 2 small
• zucchini, thinly sliced
• 1
• garlic clove, minced
• 2/3 cup
• frozen corn, thawed
• 10
• grape tomatoes, halved
• 2 teaspoons
• fresh basil, minced
• 1/2 teaspoon
• salt
• 1/2 teaspoon
• italian seasoning
• 2 tablespoons
• parmesan cheese

Preparation

Step 1

Directions:

Prep Time: 5 mins

Total Time: 20 mins

1 In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.

2 Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.

3 Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.

4 Sprinkle with Parmesan cheese and serve immediately.

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