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Summer vegetables with cilantro

Corn, Zucchini & Tomatoes with Cilantro

1
Points® value
Total Time
24 min
Prep
10 min
Cook
14 min
Serves
4
Difficulty
Easy
To make a company-worthy dinner, spoon the veggies onto a plate, then top with a zero Points grilled salmon fillet or skinless boneless chicken breast.

Ingredients

Olive oil

1 Tbsp

Uncooked onion

1 medium, chopped

Garlic

1 clove(s), minced

Jalapeño pepper

1 medium, seeded and minced

Frozen corn

10 oz, (package), or 1 1/2 cups fresh corn kernels from 2 ears

Uncooked zucchini

1 medium, chopped

Bell pepper

1 item(s), medium, red variety, chopped

Ground cumin

1 tsp

Cherry tomatoes

1 cup(s), halved

Cilantro

2 Tbsp, chopped

Fresh lime juice

1 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp

Instructions

  1. 1 Heat oil in large skillet over medium-high heat; add onion, garlic, and jalapeño. Cook, stirring often, until softened, about 5 minutes.
  2. 2 Add corn, zucchini, bell pepper, and cumin; cook, stirring often, until softened, 7–8 minutes. Stir in cherry tomatoes and cook just until warmed through, about 1 minute.
  3. 3 Remove from heat and stir in cilantro, lime juice, salt, and pepper.
  4. Serving size: 1 cup

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