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Recipes / Southwest Veggie Skillet

Southwest Veggie Skillet

Non starchy vegetables: 1
1

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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 medium head red cabbage
  • 1 lime
Total Time: 35 min Prep: 20 min Cook: 15 min
Yield: 12 Level: easy

Directions

  1. Heat extra virgin coconut oil in a large skillet over medium heat; cook and stir onion and cabbage in hot oil until tender, 5 to 10 minutes.
  2. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes.
  3. Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes.
  4. Season with cumin, salt, and pepper.
  5. Cook to desired doneness, 5 to 10 more minutes.
  6. Sprinkle in cilantro; stir until wilted.
  7. Remove from heat and squeeze lime over mixture.

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