Tri-Color Vegetable Sauté

This has been in my recipe binder to try since January 2010 - guess it's time to either make it or throw the magazine page away! Actually I made it because it's pouring rain out and I didn't want to go to the grocery store so scrounged for something I could make with what is already in the house, and came across this recipe. I'm really wishing it didn't take me 9 years to discover how good this dish is - it's so good that I turned around and made it again for lunch the next day!

note: I substituted dried minced onion, garlic powder, and dried basil for fresh - and it was delicious.

Ingredients:

• 1 T. olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup frozen soybeans (edamame), shelled
• 2 cups corn kernels, frozen or fresh
• 1 pint grape tomatoes, halved
• 3 T. finely chopped sun-dried tomatoes
• 1/3 cup lightly packed fresh basil leaves, cut in ribbons
• 1 T. lime juice

Directions:

Heat oil in large skillet over 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. Each serving 176 cal, 6g fat, 0mg chol, 209mg sodium, 29g carb, 5g fiber, 7g pro.

Original source of recipe: Better Homes and Gardens magazine

Happy moment ~ the smell of freshly popped popcorn