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SideChef
Recipes
Dairy-Free
Summer Vegetable Saute

14 INGREDIENTS • 9 STEPS • 30MINS

Summer Vegetable Saute

Recipe

5.0

1 rating
While this is great alongside grilled chicken or fish, it’s also good on top of pasta or tossed with orzo and parmesan for a vegetarian dinner option.
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While this is great alongside grilled chicken or fish, it’s also good on top of pasta or tossed with orzo and parmesan for a vegetarian dinner option.
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

30MINS

Total Time

$0.86

Cost Per Serving

Ingredients

Servings
6
us / metric
Red Bell Pepper
1
Red Bell Pepper
Zucchini
2
Small Zucchini
Yellow Squash
2
Small Yellow Squash
Yellow Onion
1
Medium Yellow Onion
Olive Oil
1 Tbsp
Olive Oil
Kosher Salt
1/2 tsp
Kosher Salt
Garlic
3 cloves
Garlic
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
Fresh Thyme
1 Tbsp
Fresh Thyme, chopped
Fresh Rosemary
1 tsp
Fresh Rosemary, chopped
Cherry Tomato
1
Cherry Tomato
or Diced Tomatoes
Dried Basil
1 tsp
Dried Basil
Lemon
1
Lemon
Fresh Basil
4 Tbsp
Fresh Basil, julienned

Nutrition Per Serving

VIEW ALL
Calories
73
Fat
2.7 g
Protein
2.5 g
Carbs
11.7 g
Love This Recipe?
Add to plan
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Summer Vegetable Saute
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Cooking Instructions

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step 1
Cut the Red Bell Pepper (1), Zucchini (2), and Yellow Squash (2) into 1-inch pieces. Dice the Yellow Onion (1).
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 (1 Tbsp) and Fresh Rosemary (1 tsp). Combine the herbs together with the garlic.
step 2 Mince the Garlic (3 cloves). Prepare the Fresh Thyme (1 Tbsp) and Fresh Rosemary (1 tsp). Combine the herbs together with the garlic.
step 3
In a large skillet, heat the Olive Oil (1 Tbsp) over medium heat. Add onions and sauté 2 to 3 minutes until softened and slightly translucent.
step 3 In a large skillet, heat the Olive Oil (1 Tbsp) 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 4 Add the red bell pepper and continue cooking another 2 to 3 minutes.
step 5
Add the zucchini, squash and Kosher Salt (1/2 tsp). 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 5 Add the zucchini, squash and Kosher Salt (1/2 tsp). 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 (1/8 tsp), and Dried Basil (1 tsp), and stir to blend. Cook an additional 8 to 10 minutes with the lid on the pan, stirring occasionally.
step 6 Open and add the Cherry Tomato (1), garlic/herb mixture, Crushed Red Pepper Flakes (1/8 tsp), and Dried Basil (1 tsp), 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 (4 Tbsp).
step 7 Zest the Lemon (1) and prepare the Fresh Basil (4 Tbsp).
step 8
Toss with lemon zest and fresh basil.
step 8 Toss with lemon zest and fresh basil.
step 9
Serve and enjoy!
step 9 Serve and enjoy!

Tags

Dairy-Free
Gluten-Free
Lunch
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Side Dish
Summer
Vegetables
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