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View Portfolio Get in touchSouthwestern Mixed Vegetables
Ingredients
- 2 tablespoons extra virgin coconut oil
- 1 onion, sliced into rings
- 2 zucchini, cut into 1/4-inch slices
- 2 yellow squash, cut into 1/4-inch slices
- 8 roma (plum) tomatoes, peeled and chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- salt and ground black pepper to taste
- 1/2 cup chopped fresh cilantro, or more to taste
- 1 lime
Total Time:
35 min Prep:
20 min
Cook:
15 min
Yield: 12 Level: easy
Yield: 12 Level: easy
Directions
- Heat extra virgin coconut oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 4 minutes.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
