Here’s a summer harvest dish that I absolutely love. Fresh corn kernels are a must if you want to get the full impact of the fresh flavors. This is great with veggie burgers, soy hot dogs, and tortilla specialties.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Heat the oil in a wide skillet. Add the bell pepper and sauté over medium heat for about 2 minutes. Add the squash and corn and continue to sauté, stirring frequently, until all the vegetables are tender-crisp to your liking.
Step 2
Add the tomatoes and continue to sauté briefly, just until they have lost their raw quality. Season with salt and pepper, and serve.
Menu
Step 3
Summer Squash and Corn Sauté (this page)
Step 4
Soy Sloppy Joes (page 151)
Step 5
Bountiful tossed salad
Step 6
Stone-ground tortilla chips
nutrition information
Step 7
Calories: 97
Step 8
Total Fat: 4g
Step 9
Protein: 2g
Step 10
Carbohydrate: 13g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 7mg
