SKILLET VEGGIES RECIPES

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SOUTHWESTERN VEGGIE SKILLET RECIPE | ALLRECIPES



Southwestern Veggie Skillet Recipe | Allrecipes image

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories     Side Dish    Vegetables    Corn

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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 Facts : Calories 60.3 calories, CarbohydrateContent 9 g, FatContent 2.7 g, FiberContent 2.1 g, ProteinContent 1.9 g, SaturatedFatContent 0.4 g, SodiumContent 35.2 mg, SugarContent 3.6 g

SKILLET-ROASTED VEGETABLES | BETTER HOMES & GARDENS



Skillet-Roasted Vegetables | Better Homes & Gardens image

One skillet does all the work for this colorful vegetable side dish. Serve alongside grilled chicken, steak or seafood.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 42 minutes

Prep Time 20 minutes

Cook Time 22 minutes

Number Of Ingredients 10

8 ounces assorted baby beets
8 ounces tiny new potatoes and/or small fingerling potatoes, quartered
1 small sweet potato, peeled and cut into thin wedges
2 - 3 tablespoon peanut oil
1 cup sugar snap pea pods or snow pea pods, trimmed (if desired)
¼ teaspoon salt
? teaspoon freshly ground black pepper
¼ cup snipped fresh cilantro or Italian (flat-leaf) parsley
2 tablespoons lemon juice
Lemon wedges

Steps:

  • Trim and halve beets; reserve 1/2 cup of the beet greens.
  • In a covered 12-inch skillet cook beets, potatoes, and sweet potato in hot oil over medium heat for 10 minutes, turning occasionally. Cook, uncovered, for 10 to 15 minutes or until vegetables are tender and brown on all sides, turning occasionally. Add pea pods to vegetables in skillet; sprinkle with salt and pepper. Cook, covered, for 2 to 3 minutes more or until pea pods are crisp-tender.
  • Add the reserved 1/2 cup beet greens, cilantro, and lemon juice to vegetables; toss gently to coat. Serve with lemon wedges.

Nutrition Facts : Calories 116 calories, CarbohydrateContent 17 g, FatContent 5 g, ProteinContent 2 g, SaturatedFatContent 1 g, SodiumContent 146 mg, SugarContent 5 g

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