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…
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)
- 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.
- Add tomatoes, tarragon, and oregano; stir well. Reduce heat and simmer, covered, 2 minutes or until tomatoes are soft.
- Season with salt and pepper. Garnish with parsley. Enjoy!
Source: 3 in 1 Vegetarian Cookbook (Favorite Brand Name 3 Books in 1)