AuthorMike EgrieCategory, DifficultyIntermediate
Spiced Vegetables
Yields6 Servings
Prep Time20 mins
 1 onion, chopped
 1 tbsp vegetable oil
 1 zucchini, sliced into ¼ -inch thick rounds
 1 ½ cups canned corn, drained
 ¼ tsp garlic powder
 ¼ tsp chili powder
 2 cups yellow cherry tomatoes, peeled and quartered
 Dash red pepper (optional)
1

Wash and prepare vegetables.

2

Cook onion in vegetable oil until tender.

3

Add zucchini, corn, tomatoes and spices to onion.

Sunbursts Yellow Cherry Tomatoes:
Make snack time shine a little brighter with NatureSweet® SunBursts® tomatoes: sweetest anytime-treat tomatoes.

How to Store:
Store at room temperature away from direct sunlight. Use within 1 week after ripe. Tomatoes taste best if not refrigerated; refrigerate only if you can’t use them before they spoil.

Nutrition Benefits:
Fat free, saturated fat free, cholesterol free, low in sodium, an excellent source of vitamins A and C and a good source of vitamin K and potassium.

Ingredients

 1 onion, chopped
 1 tbsp vegetable oil
 1 zucchini, sliced into ¼ -inch thick rounds
 1 ½ cups canned corn, drained
 ¼ tsp garlic powder
 ¼ tsp chili powder
 2 cups yellow cherry tomatoes, peeled and quartered
 Dash red pepper (optional)

Directions

1

Wash and prepare vegetables.

2

Cook onion in vegetable oil until tender.

3

Add zucchini, corn, tomatoes and spices to onion.

Spiced Vegetables
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