Tri-Color Vegetable Saute

INGREDIENTS:

1 Tbsp. olive oil

1 large onion, diced

2 cloves garlic, minced

1 cup frozen edamame, shelled

2 cups corn kernels, frozen or fresh

1 pint grape tomatoes, halved

3 Tbsp. finely chopped sun-dried tomatoes

1/3 cup lightly packed fresh basil leaves, cut in ribbons

1 Tbsp fresh lime juice

DIRECTIONS:

Heat oil in large skilled over medium-high heat. Add onion and cook until softened, about 3 minutes. Add the garlic adn cook 30 seconds more. Add teh edamame. Cook, stirring occasionally, until warmed through, about 3 minutes. Add the corn and cook until warmed through, another 3 minutes. Stir in grape tomatoes and sun-dried tomatoes and cook for 5 minutes more, until tomatoes are softened but still retain their shape. Stir in basil and lime juice. Season with salt and pepper.

makes 4 servings. Each serving 176 Cal, 6 g fat, 0 mg chol, 209 mg sodium, 29 g carbs, 5 g fiber, 7 g protein.