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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer, pens Elaine Nelson, Fresno, California. Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one. Ingredients:
2 medium zucchini, halved lengthwise and cut into 1/4-inch slices |
1 cup fresh or frozen corn, thawed |
3/4 cup diced green pepper |
1 medium leek (white portion only), sliced |
1/2 teaspoon seasoned salt |
1 tablespoon olive oil |
2 medium tomatoes, seeded and diced |
Directions:
1. In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through. Yield: 4 servings.
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