Bright Line Eats

This is a great veggie side dish. Mom recommends serving it with slow cooker beef carnitas tacos. This recipe makes 2 servings about 10oz each.

Start by chopping a small onion and mincing a clove of garlic. Put these both in a pan with 1 tbsp olive oil and sauté until onions are translucent. Season with a 1/2 tsp of salt and cumin and black pepper to taste.

Add 1 cup each of corn and cherry tomatoes and a medium chopped zucchini. Bring this to a boil and turn heat to low. Allow this to simmer for 7-8 minutes or until vegetables are tender.

Serve this with a protein of your choosing! This recipe will make 2 – 10oz servings of vegetables. Recipe to follow.

mexican corn and zucchini

• 1 small onion, chopped or 1/2 tsp onion powder

• 1 clove garlic, minced or 1/4 tsp garlic powder

• 1 tbsp olive oil

• 1 cup fresh or frozen corn

• 1 cup cherry tomatoes, halved

• 1 medium zucchini, halved lengthwise and cut in 1/4 slices

• 1/2 tsp salt

• 1/2 tsp cumin

• Black pepper

Sauté onion and garlic in olive oil until onion is tender. If using garlic and onion powder, add with salt, pepper and cumin.

Stir in corn, tomato, zucchini, spices, salt and pepper.

Heat to boiling; reduce heat.

Cover and simmer until vegetables are tender, 7-8 minutes.

2 servings

1 serving = approximately 10oz of veggies

Enjoy!