Add a South-of-the-Border variation to your Healthiest Way of Eating. This recipe is an excellent source of health-promoting vitamin C, a powerful antioxidant that helps prevent damage to DNA and cellular structures caused by free radicals.

Ingredients:

• 1 medium onion, cut in half and sliced thin
• 4 medium cloves garlic, chopped
• 2 cups zucchini , diced into ½ -inch cubes
• 2 cups yellow squash, diced in ½-inch cubes
• 15 oz can diced tomatoes, drained
• 4 oz can of diced green chili
• 1 TBS + 3 TBS chicken or vegetable broth
• ¼ cup chopped cilantro
• 3 TBS fresh chopped fresh oregano (or 1 TBS dried oregano)
• salt and black pepper to taste
• *Optional: drizzle with olive oil before serving

1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
2. Prepare all the vegetables.
3. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
4. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.
5. Stir in herbs, salt, and pepper. Serves 4

Healthy Cooking Tips:

Have all your vegetables cut before you start cooking to avoid overcooking. The zucchini will start to look translucent and will release a lot of water, diluting the flavor of your dish if it is overcooked.