Summer Garden Saute
Grab your favorite summer vegetables and cook up this summer garden sauté for a great side dish.
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
2 medium zucchini, ends trimmed, sliced 3/8-inch thick
2 medium yellow squash, ends trimmed, sliced 3/8-inch thick
1 small red or green bell pepper, seeded, diced
1/3 cup water
3 ears sweet corn husked, 10-ounces frozen corn, or 1 15- ounce can whole-kernel corn, drained
1 large tomato, peeled, diced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons minced fresh parsley
Directions
Melt butter in a large skillet or wok over medium heat. Add onion, zucchini, yellow squash and bell pepper. Sauté 4 to 5 minutes.
Add water. Cover and reduce heat. Simmer 5 minutes.
If using fresh corn, cut kernels from cob using a sharp knife. Stir corn into
squash mixture. Add tomato, salt and pepper. Cook until vegetables are
tender, about 3 minutes.
Sprinkle with parsley. Taste for seasoning, adjust if needed. Serve
immediately.
Serves 8.
| Nutrition Facts | |
|---|---|
| Serving Size: 1/8 of recipe | |
| Servings Per Recipe: 8 | |
| Amount Per Serving | |
| Calories 85 | |
| % Daily Value | |
| Total Fat: 4 g | 6% |
| Saturated Fat: 1 g | 6% |
| Cholesterol: 4 mg | 1% |
| Sodium: 73 mg | 3% |
| Carbohydrate: 13 g | 4% |
| Dietary Fiber: 3 g | 11% |
| Protein: 2 g | 5% |
| Vitamin A | 26% |
| Vitamin C | 71% |
| Folacin | 10% |
| Calcium | 2% |
| Iron | 4% |
| Potassium | 10% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.