Summer Vegetable Saute
Bright, fresh, and bursting with summer flavor, this Summer Vegetable Sauté is a quick and healthy way to showcase the season's best produce. Loaded with tender zucchini, yellow squash, sweet cherry tomatoes, crisp bell peppers, and aromatic garlic, this colorful medley comes together in just 25 minutes. A pop of fresh herbs like basil and parsley adds an unbeatable freshness, while a squeeze of lemon juice brings a zesty finish. Perfect as a vibrant side dish or a light vegetarian main when served over quinoa, rice, or pasta, this recipe is a delicious celebration of simple, wholesome ingredients. Easy to prepare and packed with nutrients, this sauté embodies the essence of summer cuisine.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1.5 cups cherry tomatoes
- 1 large red bell pepper
- 1 medium red onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1 small handful fresh basil leaves
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
Wash and dry all vegetables.
Cut the zucchini and yellow squash into half-moon slices about 1/4 inch thick.
Slice the red bell pepper into thin strips, approximately 2 inches long.
Peel and thinly slice the red onion.
Halve the cherry tomatoes.
Mince the garlic cloves finely.
Chop the fresh parsley and basil leaves finely and set aside for garnish.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is shimmering, add the sliced red onion and cook for 2 minutes until it starts to soften.
Add the garlic and cook for 30 seconds, stirring constantly to prevent burning.
Stir in the zucchini, yellow squash, and red bell pepper. Sauté for 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Sauté for another 2 minutes, allowing the tomatoes to soften slightly but maintain their shape.
Remove the pan from heat and stir in the lemon juice.
Garnish with the fresh parsley and basil before serving.
Serve warm as a side dish or over cooked quinoa, rice, or pasta for a light main course.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4939 mg | 215% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 50.3 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2663 mg | 57% | |
*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.
