1cupred oniondiced (approximately 1⁄2 of a medium red onion or 135 grams)
1tablespoonminced garlicapproximately 3 garlic cloves or 17 grams
3cupscorn kernelsfresh, frozen, or canned (510 grams)
112 ounce bag of frozen lima or shelled edamame beans (340 grams)
2orange bell peppersapproximately 2 1⁄4 cup or 315 grams
1green zucchinidiced (approximately 2 cups or 300 grams)
1 ¾teaspoonSalt5 grams
1 ¼teaspoonBlack pepper2 grams
1teaspoonPaprika1 gram
1pintcherry tomatoesrinsed and halved (283 grams)
2tablespoonsvegan butter30 grams
8.1ouncesVegan feta cheese230 grams (optional, but recommended - I used the Just Like Feta by Violife)
1bundle of fresh basilsliced (optional) (30 grams)
Instructions
Place a large skillet over medium heat and add oil.
Add onion and saute until just tender (approximately 6 minutes).
Add garlic and saute for 1 minute.
Bring the heat up to medium-high and add corn, beans, bell pepper, zucchini, salt, pepper, and paprika. Cook, stirring constantly, until vegetables are tender (approximately 10 - 12 minutes).
Add butter and cook for 1 minute until melted.
Remove from the heat and stir in tomatoes. Taste and add any additional salt or pepper if desired. Sprinkle with vegan feta cheese and fresh basil if preferred. Serve warm.
Notes
Oil: You can substitute olive oil with vegetable oil, canola oil, or avocado oil.
Corn: 3 cups corn kernels is approximately 2 (15 oz.) cans of corn, 1 (18 oz.) bag of frozen corn, or 4 to 5 ears of corn
Store in an airtight container in the fridge for up to 1 week.