I found this recipe online and adapted it to our taste. You could substitute other vegetables and seasonings to make several different versions.


Summer Vegetable Saute

1 Tbsp Canola or Olive Oil
˝ cup chopped green onion
1 clove garlic, minced
1 cup chopped zucchini (one small)
1 cup chopped red bell pepper
1 finely minced, seeded jalapeno pepper
Cumin, to taste
1 cup fresh or frozen corn kernels
1 cup frozen lima or butter beans or edamame
˝ to 1 cup chopped jicama
Juice of 1 or 2 limes
1/3 cup minced fresh cilantro
1/8 tsp salt
1/8 tsp freshly ground black pepper

Directions: Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute. Add zucchini; sauté 3 minutes. Reduce heat to medium. Add bell pepper, jalapeno and cumin; cook 5 minutes. Add corn and beans; cook about 7 minutes. Add jicama and lime juice; cook about 2 minutes. Stir in cilantro and sprinkle with salt and pepper. Serve at room temperature.

Approximately 6 servings

Approximate Nutritional Information:
Calories: 90
Fat: 2.7 grams
Fiber: 4.8 grams
Protein: 3.7 grams