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Southwestern Mixed Vegetables


  • 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


  1. 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.
  2. 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.