Friday, August 4, 2017
Marketplace Vegetables 1 tablespoon olive oil 2 medium summer squash, thinly sliced 1 medium zucchini, thinly sliced 1 medium yellow onion, diced 1 medium tomato, diced 1/2 cup frozen whole kernel corn 1 medium garlic clove, minced 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon dried basil, crumbled 1/4 teaspoon salt 1/4 teaspoon pepper In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the yellow squash, zucchini, and onion for 4 minutes, stirring occasionally. Stir in the remaining ingredients. Cook for 2 to 3 minutes, or until the desired texture, stirring occasionally.