Summer Garden Medley
Celebrate the vibrant flavors of the season with this Summer Garden Medley, a quick and easy skillet dish that showcases fresh, colorful vegetables in every bite. Packed with tender zucchini, sweet corn, juicy cherry tomatoes, and fragrant fresh herbs like basil and parsley, this recipe is a feast for both the eyes and the palate. Lightly sautéed in extra virgin olive oil and finished with a zesty splash of lemon juice, this medley achieves the perfect balance of crispness and flavor. Optional crumbled feta cheese adds a creamy, tangy twist, making this dish versatile enough to serve as a light vegetarian main or a stunning side at summer gatherings. Ready in just 30 minutes, it’s the ultimate way to savor the bounty of your garden or farmers' market! Keywords: summer vegetable medley, sautéed zucchini and squash, fresh herb skillet dish, easy vegetarian recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium yellow squash
- 2 cups cherry tomatoes
- 1 medium red bell pepper
- 1.5 cups sweet corn kernels
- 0.5 medium red onion
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic cloves
- 0.25 cup fresh basil leaves
- 0.25 cup fresh parsley
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup crumbled feta cheese (optional)
Instructions
Wash and dry all the fresh produce thoroughly.
Slice the zucchini and yellow squash into thin rounds. Cut the red bell pepper into thin strips. Halve the cherry tomatoes. Thinly slice the red onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the zucchini, yellow squash, and red bell pepper to the skillet. Sauté for 5–7 minutes until they begin to soften but are still bright in color.
Add the sweet corn kernels, cherry tomatoes, onion, and minced garlic to the skillet. Stir gently and cook for an additional 4–5 minutes until the vegetables are tender-crisp.
Season the medley with salt and black pepper, stirring to combine.
Remove the skillet from heat and drizzle 1 tablespoon of lemon juice and 1 tablespoon of olive oil over the vegetables. Toss to coat.
Roughly chop the basil leaves and parsley. Stir the fresh herbs into the warm vegetable mixture.
Transfer the medley to a large serving platter or bowl. If desired, sprinkle crumbled feta cheese over the top for an added layer of flavor.
Serve warm as a main dish or as a colorful side. Enjoy!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 6285 mg | 273% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 47.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2377 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
