Summer Saute
Bursting with vibrant colors and fresh garden flavors, this quick and easy Summer Sauté is the ultimate celebration of seasonal produce. Featuring tender zucchini, yellow squash, sweet cherry tomatoes, crisp red bell pepper, and aromatic red onion, this vegetable medley is elevated with the zesty brightness of lemon, fragrant garlic, and a generous handful of fresh basil and parsley. Perfectly cooked for a tender-crisp texture, this 35-minute recipe is versatile enough to serve as a light, vegetarian main dish or as a flavorful side alongside grilled chicken, fish, or crusty bread. Healthy, delicious, and packed with summer sunshine, this dish is a must-try for weeknights or outdoor gatherings.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 1.5 cups cherry tomatoes
- 1 large red bell pepper
- 1 medium-sized red onion
- 3 units garlic cloves
- 3 tablespoons extra-virgin olive oil
- 0.5 cup fresh basil leaves
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Wash all the vegetables thoroughly. Slice the zucchini and yellow squash into thin rounds. Cut the red bell pepper into strips and halve the cherry tomatoes. Dice the red onion and mince the garlic cloves.
Heat a large skillet over medium heat. Once the skillet is warm, add the olive oil and swirl to coat the bottom evenly.
Add the diced red onion to the skillet and sauté for 2-3 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Increase the heat to medium-high. Add the zucchini, yellow squash, and red bell pepper to the skillet. Sprinkle with salt, black pepper, and red pepper flakes if using. Cook for 6-8 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Add the cherry tomatoes to the skillet and cook for an additional 4-5 minutes, until they begin to soften and release their juices.
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, fresh basil, and parsley. Toss gently to combine.
Adjust seasoning with additional salt or pepper if needed.
Serve the Summer Saute warm as a light main dish or as a side dish with grilled chicken, fish, or crusty bread.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 49.7 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2257 mg | 48% | |
*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.
