• 7 Ratings

Freshen up any summer lunch or dinner with this vibrant vegetable stir-fry recipe. This simple side dish of sauteed vegetables is a delicious way to put your bounty crop (or farmers market haul) of tomatoes and basil to good use.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large skillet over a medium-high heat. Add onion and cook until softened, about 3 minutes. Add the garlic and cook 30 seconds more. Add the edamame. Cook, stirring occasionally, until warmed through, about 3 minutes. Add the corn and cook until warmed through, another 3 minutes. Stir in grape tomatoes and sun-dried tomatoes and cook for 5 minutes more, until tomatoes are softened but still retain their shape. Stir in basil and lime juice. Season with salt and pepper. Makes 4 servings.

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Nutrition Facts

176 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 209 mg sodium. 693 mg potassium; 29 g carbohydrates; 5 g fiber; 8 g sugar; 7 g protein; 0 g trans fatty acid; 1069 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 145 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0