Summer Vegetable Saute

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Red Bell Pepper

2

Small Zucchini

2

Small Yellow Squash

1

Medium Yellow Onion

15 mL

Olive Oil

3 g

Kosher Salt

3 cloves

Garlic

as needed

Crushed Red Pepper Flakes

2 g

Fresh Thyme , chopped

as needed

Fresh Rosemary , chopped

1

Cherry Tomato

or Diced Tomatoes

1 g

Dried Basil

1

Lemon

5 g

Fresh Basil , julienned

Cooking Instructions

HIDE IMAGES

Step 1

Cut the Red Bell Pepper (1) , Zucchini (2) , and Yellow Squash (2) into 1-inch pieces. Dice the Yellow Onion (1) .

Step 2

Mince the Garlic (3 cloves) . Prepare the Fresh Thyme (2 g) and Fresh Rosemary (as needed) . Combine the herbs together with the garlic.

Step 3

In a large skillet, heat the Olive Oil (15 mL) over medium heat. Add onions and sauté 2 to 3 minutes until softened and slightly translucent.

Step 4

Add the red bell pepper and continue cooking another 2 to 3 minutes.

Step 5

Add the zucchini, squash and Kosher Salt (3 g) . Stir to combine and place a tight fitting lid on the pan. Cook 5 to 7 minutes, stirring occasionally until vegetables have softened slightly.

Step 6

Open and add the Cherry Tomato (1) , garlic/herb mixture, Crushed Red Pepper Flakes (as needed) , and Dried Basil (1 g) , and stir to blend. Cook an additional 8 to 10 minutes with the lid on the pan, stirring occasionally.

Step 7

Zest the Lemon (1) and prepare the Fresh Basil (5 g) .

Step 8

Toss with lemon zest and fresh basil.

Step 9

Serve and enjoy!