Tri-Colour Vegetable Saute'
by Lisa Shull
Course: main dish or side dishIngredients:
- 1 TBS olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 c frozen edamame, shelled
- 2 c corn kernels
- 3 TBS finely chopped sun-dried tomatoes
- 1 pint grape tomatoes, halved
- 1/3 c lightly packed fresh basil leaves, cut into ribbons
- 1/3 c lightly packed fresh cilantro, chopped
- 2 TBS fresh lime juice
Servings: 5 Prep: 45 min
Directions:
- Heat oil in a large skillet over med-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds more.
- Add the edamame, cook until warmed through, about 3 minutes.
- Add the corn, cook about 3 minutes.
- Stir in the sun-dried tomatoes and cook about 5 minutes.
- Stir in basil, cilantro, lime juice and grape tomatoes. Heat through. Season with salt and pepper.
- for 5 servings: 176cal, 6g fat, 0mg chol, 209mg sodium, 29g carbs, 5g fiber, 7g protein.
