Italian-Style Vegetables



2 zucchini, washed and diced
2 cups fresh green beans, washed and diced
1 (16- ounce) can of diced tomatoes, drained
½ head cabbage, washed and shredded
2 cups fresh, frozen, or canned corn, drained
1 onion, sliced
1 Tablespoon vegetable oil
½ teaspoon dried oregano or 1 Tablespoon fresh oregano

  1. Heat oil in frying pan on medium heat. Add onion and cook until soft, about 5 minutes.
  2. Add all vegetables except tomato and oregano
  3. Cook over medium heat for 5 to 7 minutes or until tender.
  4. Add chopped tomatoes and oregano at the last minute of cooking. Stir to combine.

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