Summer squash and sweet corn are loaded with vitamins and minerals, including antioxidants that promote eye health. This recipe works great as an easy side dish or a filling for vegetarian tacos.

Yield: 6 servings

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

• 1 tbsp extra virgin olive oil
• ¾ cups diced onion
• 4 cups chopped summer squash (about 3 medium squash)
• 2 ½ cups corn kernels (about 2 large ears)
• ¼ tsp garlic powder
• 1/8 tsp fine ground sea salt
• 1/8 tsp ground black pepper
• 3 basil leaves, chopped

Directions

1. Heat the olive oil in a large skillet over medium-high. Add the onions and cook for 5 minutes, stirring often. Add the summer squash and cook for 3 more minutes until the squash begins to soften and brown. Stir in the corn and cook 3 to 4 minutes until all ingredients are heated.

2. Stir in the salt, pepper, and basil. Serve warm.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.