Zucchini-Corn Saute

This four-vegetable medley makes a colorful addition to
just about any meal. It is especially enticing with grilled
or broiled pork or lamb chops.

Cook: 8 min

1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon (optional) red pepper, crushed
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) seeded tomato, chopped
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 salt and ground black pepper to taste



HEAT olive oil in large skillet over medium-high heat. Add
zucchini, onion, and crushed red pepper; cook, stirring
occasionally, for 4 to 5 minutes or until vegetables are
tender. Stir in corn, tomato, and thyme; cook, stirring
occasionally, for 2 to 3 minutes or until heated through.
Season with salt and pepper.

Makes 4 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe used with permission from Nestle and www.verybestbaking.com.