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Grab your favorite summer vegetables and cook up this summer garden sauté for a great side dish. 



  • 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



  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

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.

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