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.
Total Time
30min
5.0
1 Rating
Author: Garlic & Zest
Servings:
6
Ingredients
•
1
Red Bell Pepper
•
2
Small
Zucchini
•
2
Small
Yellow Squash
•
1
Medium
Yellow Onion
•
1
Tbsp
Olive Oil
•
1/2
tsp
Kosher Salt
•
3
cloves
Garlic
•
1/8
tsp
Crushed Red Pepper Flakes
•
1
Tbsp
Fresh Thyme
, chopped
•
1
tsp
Fresh Rosemary
, chopped
•
1
Cherry Tomato
or Diced Tomatoes
•
1
tsp
Dried Basil
•
1
Lemon
•
4
Tbsp
Fresh Basil
, julienned
Cooking Instructions
1.
Cut the Red Bell Pepper (1), Zucchini (2), and Yellow Squash (2) into 1-inch pieces. Dice the Yellow Onion (1).
2.
Mince the Garlic (3 cloves). Prepare the Fresh Thyme (1 Tbsp) and Fresh Rosemary (1 tsp). Combine the herbs together with the garlic.
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.
4.
Add the red bell pepper and continue cooking another 2 to 3 minutes.
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.
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.
7.
Zest the Lemon (1) and prepare the Fresh Basil (4 Tbsp).
8.
Toss with lemon zest and fresh basil.
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
73
FAT
2.7 g
PROTEIN
2.5 g
CARBS
11.7 g
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