Description
A fresh and light summer dish packed with vibrant vegetables and flavors, perfect for busy evenings.
Ingredients
Scale
- 2 cups of fresh corn kernels (about 4 ears of corn)
- 1 medium zucchini, diced
- 1 bell pepper, diced (any color)
- 1 cup of cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 clove of garlic, minced
- 1 teaspoon of olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: 1 cup of cooked quinoa or grilled chicken for protein
Instructions
- Begin by prepping your ingredients. Remove the kernels from the corn cobs and chop up the zucchini, bell pepper, tomatoes, and onion.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the red onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
- Next, add the diced zucchini and bell pepper to the skillet. Cook for another 4-5 minutes until the vegetables are slightly soft.
- Add in the corn and cherry tomatoes. Season with salt and pepper. Stir everything together and cook for an additional 5-7 minutes, until the corn and tomatoes are heated through.
- If you want to add protein, stir in the cooked quinoa or top with grilled chicken at this stage.
- Remove from heat and garnish with fresh basil leaves.
- Serve warm, and enjoy your delightful summer dinner!
Notes
Don’t overcook vegetables to keep some crunch. Use fresh seasonal produce for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg