Sautéed Summer Vegetable Recipe
Featuring favorite summer veggies, all crowned with a cascade of fresh basil and crumbles of creamy goat cheese. So very simple ... yet startling, surprisingly delicious!
• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •
Ingredients
- 1 tablespoon olive oil
- 1/2 cup red onion (quartered and thinly sliced; from about 1/4 of a medium onion)
- 1 cup yellow squash (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
- 1 cup zucchini (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
- 1 cup fresh corn kernels (cut from 1-2 cobs)
- 1/2 cup vertically sliced grape or cherry tomatoes
- 1/4 cup chopped or thinly sliced fresh basil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons crumbled goat cheese
Instructions
Have all ingredients prepped and close at hand before beginning this recipe. The steps of this recipe happen quickly, and you don't want your vegetables to get overcooked and mushy.
- Heat oil in a large nonstick skillet over medium-high heat, swirling to coat.
- Add onions and cook for about 1 1/2 minutes, until they're softening and just starting to brown a little. Push onions to the outside of the pan.
- Add yellow squash and zucchini to the pan, spreading them out so as many slices as possible are directly in contact with the bottom of the pan. Cook for about 2 minutes without stirring, then flip the squash and zucchini, and add the corn on top. Continue cooking, stirring the vegetables together frequently, for about 4-5 minutes more. Try to keep as many slices of squash and zucchini in contact with the bottom of the pan as you can, so they develop a few nicely seared, golden brown spots without becoming too mushy.
- Add tomatoes and basil, and sprinkle salt and pepper over all the vegetables. Cook for 1 minute more while stirring everything together. You want the tomatoes and basil to be warmed but not mushy or wilted, and the salt and pepper to be incorporated evenly.
- Remove from heat, and add goat cheese (sprinkling on top or stirring throughout). Serve immediately (see make-ahead notes below).
Notes
Squash and Zucchini: You can choose to use all yellow squash, or all zucchini, but it's prettier if you use both.
Make-Ahead Notes: This sautéed vegetable recipe is at its absolute best served immediately after cooking. However, leftovers do rewarm nicely if you use gentle heat so the veggies don't overcook. If you like to prep recipe ingredients ahead, a great bet is to slice the zucchini, yellow squash and onions and cut the corn off the cobs, then store them in separate baggies in the fridge for up to a couple of days – it'll take almost no time at all to finish the recipe when you're ready to cook it.
Nutrition Information:
Yield:
5Serving Size:
1/2 cupAmount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 155mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 3g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.