This dish is so awesome. It is light and refreshing- perfect for spring finally arriving! What I love most about this dish is it is colorful. Eating a variety of colorful food provides vitamins, minerals, and antioxidants to nourish your body that can’t be replicated in a supplement. Different colored foods play different roles in the body. The wide array of bright colors that give fruits and vegetables their visual appeal come from three main types of pigment: carotenoids, which give orange and yellow vegetables their colors; flavonoids, which provide blue, red and cream colors; and chlorophyll, which makes greens green. The phrase, “eat a rainbow” is simple way of reminding you that a variety of fruits and vegetables in your diet will get you the vitamins and minerals you need.

Here’s to the recipe…

Ingredients 

1 tbs olive oil

2 leeks, thinly sliced

3 cloves, garlic, minced

1 cup vegetable broth

1 package (10 ounce) frozen corn

8 ounces yellow squash, halved lengthwise and cut into 1/2 inch pieces (about 1 1/14 cups)

1 bag (6 ounces) frozen shelled edamame

1 bag (4 ounces) shredded carrots

3 cups cherry tomatoes, halved

1 tsp dried basil

1 tsp dried tarragon

1 tsp dried oregano

salt and black pepper

Minced fresh parsley (optional)

Instructions

 

1. Heat oil in large skillet over medium heat. Add leaks and garlic; cook and stir just until fragrant. Add broth, corn, squash, edamame and carrots; cook, stirring occasionally, until squash is tender.
2. Add tomatoes, tarragon, and oregano; stir well. Reduce heat and simmer, covered, 2 minutes or until tomatoes are soft.
   

   

   
3. Season with salt and pepper. Garnish with parsley. Enjoy!

 

 

 

 

 

Source: 3 in 1 Vegetarian Cookbook (Favorite Brand Name 3 Books in 1)