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

1. Melt butter in a large skillet or wok over medium heat. Add onion, zucchini, yellow squash and bell pepper. Sauté 4 to 5 minutes.

2. Add water. Cover and reduce heat. Simmer 5 minutes.

3. 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.

4. Sprinkle with parsley. Taste for seasoning, adjust if needed. Serve
   immediately.

Serves 8. 

 

 

*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.