This stunning dish comes to you from my weekly vegetarian lunches with Melissa from Smells Like Brownies. Consisting of just vegetables with a little feta, this is about as healthy as you can get! It's also super filling and surprisingly delicious. I say surprisingly because let's be honest, most people don't go around graving a pile of veggies. But this is so good that even my veggie hating husband liked it! Served warm with a variety of textures and flavors, vibrant basil, and salty cheese - it really leaves you feeling satisfied.
Great on it's own as a lunch, served as a side to chicken or steak (which is what I did with leftovers), or even stuffed into a pita pocket - this is a super healthy AND yummy Summer dish. It can also become vegan quite easily. So how about it? Let's get some veggies into our lives!
adapted from The Kitchn
2 tbsp unsalted butter
1 lg sweet onion, chopped (about 1 cup)
1 1/2 cups fresh or frozen beans (lima, edamame, fava, etc), cooked al dente *we used frozen edamame, microwaved for speed*
kernels from 6 ears of corn (about 5 cups)
1 pint cherry or grape tomatoes, halved
1 tbsp freshly squeezed lemon juice
1/4 cup feta cheese, crumbled
1/4 cup basil, sliced in chiffonade
flaky sea salt and freshly ground black pepper, to taste *with simple dishes, high quality salt stand out*
In a medium saucepan, melt the butter. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.
Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Serve warm or cool with the feta, basil and black pepper sprinkled on top.