How to Make Southwestern Veggie Skillet - A Step-by-Step Guide

When it comes to creating a flavorful and satisfying dish, it's hard to beat the Southwestern Veggie Skillet. This dish is a perfect balance of vibrant vegetables, zesty spices, and hearty beans, making it a great option for vegetarians and meat-eaters alike. Whether you're looking for a quick weeknight dinner or a crowd-pleasing potluck dish, this Southwestern Veggie Skillet is sure to become a go-to recipe in your kitchen.

One of the best features of this recipe is its versatility. ...

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Ingredients

  • 1 tablespoon olive oil
  • ½ onion, sliced into rings
  • 1 zucchini, cut into 1/4-inch slices
  • 1 yellow squash, cut into 1/4-inch slices
  • 1 ear corn, kernels cut from cob
  • 4 roma (plum) tomatoes, peeled and chopped
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • salt and ground black pepper to taste
  • ¼ cup chopped fresh cilantro, or more to taste
  • ½ lime

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
  • Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
  • Nutrition

    60 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 35mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 2g
    • Vitamin C: 19mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 327mg