SUMMER VEGETABLE RECIPE RECIPES

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SUMMER VEGETABLE SAUTE RECIPE: HOW TO MAKE IT



Summer Vegetable Saute Recipe: How to Make It 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

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

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, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 175mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

SUMMER VEGETABLE RATATOUILLE RECIPE | ALLRECIPES



Summer Vegetable Ratatouille Recipe | Allrecipes image

My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.

Provided by Rani

Categories     Side Dish    Vegetables    Tomatoes

Yield 8 servings

Number Of Ingredients 14

2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
½ cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

Steps:

  • Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
  • In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
  • Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
  • Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
  • Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
  • Remove the bay leaf and adjust seasoning.

Nutrition Facts : Calories 190.6 calories, CarbohydrateContent 15.9 g, FatContent 14.1 g, FiberContent 5.9 g, ProteinContent 3.2 g, SaturatedFatContent 2 g, SodiumContent 13.1 mg, SugarContent 6.3 g

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