I love this dish for how quick and simple it is to make and for its fresh summertime flavor. Edamame is SUPER healthy, and mushrooms have proven to have immune system benefits. And, of course, walnuts are heart healthy and a good source of Omega 3s.
For Vegetables
1 package Shiitake mushrooms, sliced
1 package frozen edamame, cooked according to package
1 zucchini
1 small tomato, chopped
1/2 cup of frozen corn
Salt and pepper to taste
optional: 1/2 of a small purple onion
Instructions for Vegetables
Sauté mushrooms (and onion, if using) in a non-stick skillet OR with a spritz or two of olive oil or water/veggie broth.
When the mushrooms begin to brown (and are almost cooked), add the rest of the ingredients and sauté for a few more minutes until the corn and edamame are heated through. [Sautéing the mushrooms and other vegetables took me about 10 minutes total.]
Season to taste.
Add 1-2 heaping tablespoons of pesto, either store-bought or homemade (ingredients & recipe below) and toss to coat veggies.
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