Summer Vegetable Saute Recipes

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SUMMER VEGETABLE SAUTE



Summer Vegetable Saute image

Fresh vegetables need little more than sauting in oil and tossing with basil to enhance their flavor. Feel free to experiment with different vegetables.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 cups.

Number Of Ingredients 6

1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet red, orange or yellow pepper, julienned
1 tablespoon olive oil
1/2 cup seasoned bread crumbs
3 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil

Steps:

  • In a skillet, saute vegetables in oil for 6-8 minutes or until crisp-tender. Add crumbs and basil; toss to coat.

Nutrition Facts : Calories 93 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

SUMMER VEGETABLE SAUTE



Summer Vegetable Saute image

Make and share this Summer Vegetable Saute recipe from Food.com.

Provided by ratherbeswimmin

Categories     Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup chopped yellow onion
1 -2 garlic clove, minced
1 red bell pepper, seeded and cut into 1-inch pieces
8 ounces mushrooms, quartered
2 zucchini, unpeeled and cut into 1/2-inch slices
1 1/2 cups fresh corn kernels
1/2 teaspoon salt (or to taste)
fresh ground black pepper, to taste
1 tablespoon chopped fresh basil

Steps:

  • In a large skillet over medium heat; melt the butter with the oil.
  • Add in the onion, garlic, bell pepper, mushrooms, and zucchini; stir/saute for 5 minutes.
  • Add in the corn, salt, pepper, and basil; saute about 5 minutes or until the vegtables are tender; serve immediately.

Nutrition Facts : Calories 117.5, Fat 6.9, SaturatedFat 2.9, Cholesterol 10.2, Sodium 236.2, Carbohydrate 13.5, Fiber 2.8, Sugar 4.4, Protein 3.6

SAUSAGE AND SUMMER VEGETABLE SAUTé



Sausage and Summer Vegetable Sauté image

Provided by Maggie Ruggiero

Categories     Tomato     Sauté     Picnic     Quick & Easy     Dinner     Lunch     Sausage     Fennel     Corn     Summer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

4 (5-to 6-ounces) fresh pork sausages
1/3 cup water
3/4 cup chopped sweet onion
1 medium fennel bulb, chopped
1 cup grape tomatoes (5 oz)
2 ears corn, kernels cut from cob
1/4 cup coarsely chopped dill

Steps:

  • Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
  • Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and sauté 2 minutes.
  • Slice sausages and serve with vegetables.

SUMMER VEGETABLE SAUTE



Summer Vegetable Saute image

WASHINGTON STATE CORN appears in markets in July and doesn't stop until September. Fresh, sweet corn is truly the taste of summer and takes only a few minutes to prepare. Vegetables are so plentiful in the summertime we always end up with bins of beans and corn, and after weeks of eating corn on the cob I came up with this simple way to celebrate the summer bounty.

Yield serves 4 as a side dish

Number Of Ingredients 7

1 tablespoon unsalted butter
1/2 medium yellow onion, diced
2 ears fresh yellow corn, kernels removed (about 1 1/3 cups corn)
8 ounces green beans, cut into 3/4-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Steps:

  • In a medium skillet over medium heat, melt the butter. Add the onion and sauté for 4 minutes, stirring occasionally, until browned. Stir in the corn and cook for 2 minutes. Add the beans, salt, pepper, and garlic powder. Cook for 3 minutes, stirring occasionally, and remove from the heat.
  • Add 1 tablespoon water to the skillet and cover. Let the vegetables sit, covered, off the heat for 5 to 10 minutes before serving.

SUMMER VEGETABLE SAUTE



Summer Vegetable Saute image

I adapted this recipe from Bon Appetit (August 2004) using vegetables I had on hand and was happy with the result.

Provided by ellie_

Categories     Greens

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 shallot, chopped
5 baby bok choy, chopped
3 zucchini, sliced
2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano
1 teaspoon cumin seed
3 green onions, sliced

Steps:

  • Heat oil in large skillet over medium-high heat, reduce heat to medium and add shallot and cumin seeds and cook for 1-2 minutes or until shallot is tender and fragrant.
  • Reduce heat to medium low.
  • Add zucchini and oregano to skillet and saute another 5 minutes.
  • Add bok choy to skillet and cook another 5 minutes, stirring or until vegetables are tender.
  • Garnish with green onions, tossing to combine and serve.

Nutrition Facts : Calories 101.7, Fat 7.5, SaturatedFat 1.1, Sodium 47.8, Carbohydrate 7.9, Fiber 2.5, Sugar 4.6, Protein 3

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