Indian Summer Vegetables
Ingredients
Instructions
- Cut corn off the cob.
- In large cast-iron skillet, melt butter or bacon grease.
- Stir in corn and onions.
- Cut zucchini and yellow squash into 2-inch slices, then quarter each slice.
- Add to skillet.
- Cook 5 minutes, stirring occasionally.
- Quarter tomatoes and cut each quarter in half.
- Add tomatoes, 1/4 cup water, salt, pepper and basil.
- Cover and cook 10 minutes or until vegetables are crisp-tender, not mushy, stirring occasionally.
- Serve hot, sprinkled with freshly grated Parmesan cheese.
- Serves 6 to 8.
Nutrition & Diet Analysis (per serving)
423
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).