Description
A bright, veggie-packed skillet medley that captures peak-summer sweetness with crisp corn, tender zucchini, juicy cherry tomatoes, and a zesty finish of lemon and herbs. Ready in 20 minutes and perfect as a side or light main.
Ingredients
Units
Scale
- 3 cups fresh corn kernels (about 4 ears), sweet and crisp
- 2 medium zucchini, diced
- 2 cups cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat Your Equipment: Set a large skillet over medium high heat and warm the olive oil until shimmering.
- Combine Ingredients: Add the red onion and garlic, cook 1 to 2 minutes until fragrant and just translucent.
- Prepare Your Cooking Vessel: Add the diced zucchini and red bell pepper, cook 3 to 4 minutes, stirring, until slightly tender.
- Assemble the Dish: Stir in the corn kernels, cook 2 to 3 minutes so they sizzle and brighten.
- Cook to Perfection: Fold in the cherry tomatoes, season with salt and black pepper, and cook 2 to 3 minutes until tomatoes just soften and everything is vibrant.
- Finishing Touches: Remove from heat, stir in lemon juice and parsley, taste and adjust seasoning.
- Serve and Enjoy: Spoon warm onto plates or a platter and serve immediately.
Notes
- Note: For best texture, avoid overcrowding the pan so the vegetables sauté instead of steam.
- Add a pinch of red chili flakes for gentle heat or a sprinkle of smoked paprika for depth.
- Prep vegetables up to 1 day ahead, store separately in airtight containers.
Nutrition
- Serving Size: About 1 1/4 cups
- Calories: 180
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 10.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg