Summer Veggie Skillet
WHAT YOU NEED
- 2 teaspoons extra-virgin olive oil
- 1/2 cup red onion, chopped
- 2 cloves garlic, minced
- 2 zucchini, cut in half moons 1 small bell pepper, chopped (or a mix of mini peppers)
- 1 pint cherry tomatoes, halved
- 1 cup corn, from about 2 small cobs (see notes)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, julienned
- 1/4 cup Cotija cheese, crumbled
HOW TO MAKE IT
- Heat oil in a medium skillet over medium heat. Add onion, garlic, zucchini and bell pepper and sauté for 5-6 minutes, stirring occasionally, until softened. Add tomatoes and corn and stir to combine. Season everything with salt and pepper. Cook for 1-2 minutes, to warm through. Remove from heat, sprinkle with basil and cheese and serve immediately.
