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 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 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 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 (1/4 cup)
.
Step 8
Toss with lemon zest and fresh basil.
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