A delicious Southwestern treatment of the delectable, small squash of summer. The name (call-ah-bah-SEE-tas) means "little squash" or "little pumpkins," and equates with the English "summer squash."

Ingredients:

Makes 4 servings (1/2-cup per serving), each containing approximately: 30 calories, 7 gm. carbohydrate, trace fat, 0 mg. cholesterol, 1 gm. protein, 5 mg. sodium, 2 gm. fiber

1 small zucchini, sliced 1/2-inch thick in half-moon shapes
1 small yellow squash, sliced 1/2-inch in half-moon shapes
1 roma tomato, diced
1 small onion, diced
1/2-cup frozen corn
1 tsp. chopped, fresh oregano
1/2-tsp. black pepper
1/2-tsp. salt

Directions:

1. Preheat oven to 425 degrees F. Lightly coat a sheet pan with canola oil.
   
2. Lay zucchini and yellow squash on sheet pan and roast in oven for 5-10 minutes or until golden brown.
   
3. Lightly coat a sauté pan with canola oil.
   
4. Add roasted squash, tomatoes, onions and corn.
   
5. Sauté over medium heat until just soft, about 5 minutes.
   
6. Add oregano and pepper. Serve immediately.