Herbed Veggie Skillet

From our friends at the American Heart Association

Image courtesy of the American Heart Association

Servings: 4

Image courtesy of the American Heart Association

Savory herbs add full flavor to this easy mixed vegetable dish.

Ingredients

2 tsp. canola or corn oil

8 oz. zucchini (sliced)

1/4 cup sliced onion

1/4 cup diced green bell pepper

3/4 cup frozen whole kernel corn

1/3 cup diced tomato

2 Tbsp. water (plus more if needed)

1/8 tsp. dried basil (crumbled)

1/8 tsp. dried marjoram (crumbled)

1/8 tsp. dried oregano (crumbled, to taste)

pepper, to taste

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the zucchini, onion, and bell pepper for 3 minutes, or until the onion is soft, stirring frequently.
Stir in the remaining ingredients except the pepper. Cook, covered, for 5 minutes, or until the zucchini is tender, adding more water if necessary. Sprinkle with the pepper.

Per serving (serves 4)

Calories	69
Total Fat	2.5 g (0.0 g saturated fat, 0.0 g trans fat, 1.0 g polyunsaturated fat, 1.5 g monounsaturated fat)
Cholesterol	0 mg
Sodium	9 mg
Carbohydrate	11 g (3 g sugars, 2 g dietary fiber)
Protein	2 g
Dietary Exchanges	1/2 fat, 1/2 starch, 1 vegetable