Recently, I found this recipe in Health Magazine by Bethanny Frankel. I love Bethanny, she is straightforward, to the point, and encourages people to eat real food. This recipe is so tasty and it is super easy to make. An added bonus is that the leftovers make a great addition to an omelet the next day. We had an omelet with these veggies in in this morning with a little sea salt and it was delicious.
Here is the recipe:
2 Medium Zucchini
½ cup grape tomatoes
Fresh corn kernals from 1 ear of corn
1 clove garlic, minced
1 tbsp fresh basil, shredded
Heat skillet under medium heat and coat with olive oil. Add zucchini and garlic. Season with salt and pepper. When slightly golden brown, add tomatoes and corn until zucchini is tender. Add basil. Makes 2 servings.
This post is shared at Kelly the Kitchen Kop’s Real Food Wednesdays