Skillet Corn, Zucchini, & Tomatoes with Basil Oil

By garciamoss

This Skillet Corn, Zucchini, and Tomatoes with Basil Oil recipe is a great healthy side dish. that works perfectly as a side or appetizer dish.

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Ingredients

• BASIL OIL:
• 1/2 cup basil
• 2 tablespoon olive oil
• Pinch of salt
• SKILLET CORN:
• 3 cloves garlic, minced
• 1/2 small red onion, diced
• 4 to 5 ears corn, shaved
• 1/4 small head red cabbage, thinly sliced
• 2 carrots, chopped
• 3 small zucchini, diced
• 2 cups cherry tomatoes, halved
• 2 tablespoons balsamic vinegar

Preparation

Step 1

Boil a pot of water. Add basil, blanching for 10 seconds. With a slotted spoon, remove basil from boiling water and place into a bowl of ice water, pat excess water from basil. In a food processor or blender, blend basil, oil, and salt until smooth. Set Aside.

Heat olive oil in a skillet over med-high heat. Add onion and garlic, and cook, about 30 seconds. Add corn, zucchini, carrots, and cabbage. Cook, about 8 to 10 minutes.

Add tomatoes and vinegar, cook about 6 to 8 minutes.

Remove vegetables from heat, stir in basil oil, and serve.