Southwestern Veggie Skillet

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, sliced into rings
• 1 zucchini, cut into 1/4-inch slices
• 1 yellow squash, cut into 1/4-inch slices
• 1 ear corn, kernels cut from cob
• 4 roma (plum) tomatoes, peeled and chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• Salt and ground black pepper to taste
• 1/4 cup chopped fresh cilantro, or more to taste
• 1/2 lime

Directions

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.

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.