Nutrition Information (per serving)
1 sm zucchini, sliced ½-inch thick in half-moon shapes
1 sm yellow squash, sliced ½-inch thick in half-moon shapes
1 Roma tomato, diced
1 sm onion, diced
½ cup frozen corn
1 tsp chopped, fresh oregano
½ tsp freshly ground black pepper
½ tsp sea salt
- Preheat oven to 425F. Lightly coat a sheet pan with canola oil spray.
- Place zucchini and squash on pan and roast in oven for 5 to 10 minutes, or until golden brown.
- Lightly coat a sauté pan with canola oil. Add roasted squash, tomatoes, onions and corn. Sauté over medium heat until soft, about 5 minutes. Add oregano and pepper. Serve immediately.