zucchini squash, sliced into half moons
fresh corn, kernels sliced off
ripe plum tomatoes, seeded, diced
roasted mild green chili, chopped
garlic, fresh peeled, chopped
2-3 good pinches
raw agave sweetener
juice from fresh lime, [more juice, or water if needed]
fresh cilantro, chopped
- Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden.
- Add the corn, tomatoes, green chili, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.
- Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.
- To serve, stir in the fresh cilantro. Top with lime wedges.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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