Middleburg Medley

Serves: 3
Total Calories: 566


1 medium onion, sliced
1 red bell pepper, sliced
2 tablespoons vegetable oil
3 garlic cloves, minced
2 small to medium zucchini, sliced
2 small to medium yellow squash, sliced
1 cup frozen whole-kernel corn
1 large tomato, peeled, chopped
2 jalapeño peppers, seeded, chopped
2 - 3 teaspoons chopped fresh basil
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 cup grated Parmesan cheese


Sauté onion and bell pepper in hot oil in a large skillet over medium heat, stirring often, 4 minutes. Add garlic and cook 1–2 minutes or until vegetables are tender. Add zucchini and yellow squash, and cook, stirring often, 7 minutes.

Add corn and next 5 ingredients; reduce heat and simmer, stirring often, 7–10 minutes. Sprinkle vegetable medley with Parmesan cheese. Serve immediately with cooked pasta or as a side dish.

Nutritional Facts:

Serves: 3
Total Calories: 566
Calories from Fat: 147

This Middleburg Medley recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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