Braised Yellow Squash Corn And Tomatoes Recipe
braised yellow squash corn and tomatoes is a mixed vegetables recipe. Cooked with margerine, the vegetables are herbed with oregano and basil with garlic for flavor. Served fresh, it is a nutritious and delicious side.
Ingredients
Nonstick cooking spray
1/2 tablespoon unsalted margarine
1 medium size yellow onion, sliced
2 medium size yellow squash, sliced 1 inch thick
3 medium size ripe tomatoes, peeled, cored, and chopped, or 1 can low sodium tomatoes, chopped, with 1/4 cup of their juice
1/2 cup fresh or frozen whole kernel corn
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon black pepper
1 clove garlic, minced
1 tablespoon minced fresh basil or parsley
Directions
Coat a 10 inch nonstick skillet with the cooking spray, add the margarine, and melt over moderate heat.
Add the onion and cook, uncovered, until soft about 5 minutes.
Stir in the yellow squash, tomatoes, corn, oregano, and pepper and simmer, covered, for 10 minutes or until the squash is just tender.
Add the garlic and cook, stirring, for 2 minutes.
Sprinkle with the basil.
Add the onion and cook, uncovered, until soft about 5 minutes.
Stir in the yellow squash, tomatoes, corn, oregano, and pepper and simmer, covered, for 10 minutes or until the squash is just tender.
Add the garlic and cook, stirring, for 2 minutes.
Sprinkle with the basil.
