Mixed Vegetables Of Summer
Updated October 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
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Ingredients
1 medium onion, sliced
3 tablespoons olive oil
2 green peppers, seeded and sliced
6 ripe tomatoes
½ pound green beans
1 cup water
2 ears sweet corn
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh basil leaves
Nutritional analysis per serving (4 servings)
27 grams carbs; 211 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 7 grams fiber; 1048 milligrams sodium; 5 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soften the onion in the olive oil in a large skillet. Add the peppers and cook over medium heat until soft.
- Step 2
Meanwhile, drop the tomatoes into boiling water, drain them and peel off their skins. Add them to the skillet and cook them for 20 minutes over moderate heat, stirring occasionally.
- Step 3
Trim the beans and cut them into 1 ½-inch slices. Add them with the water and cook until they are tender and the water has evaporated (about 10 minutes). Scrape the kernels from the corn, add them to the skillet and cook for 3 minutes. Season with salt and pepper, sprinkle with basil and serve.
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