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/ Southwest Veggie Skillet
Southwest Veggie Skillet
Non starchy vegetables: 1
1
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
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.
Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes.
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.
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