Summer Vegetable Saute Recipes
SUMMER VEGETABLE SAUTE
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
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
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
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
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
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
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
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.
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SUMMER VEGETABLE SAUTé - EMILY BITES
From emilybites.com
Reviews 2Category Side DishCuisine AmericanTotal Time 20 mins
- Drizzle the olive oil into a large saute pan and bring to medium heat. Add the onion and stir to coat. Cook for 1-2 minutes until softened.
- Add the remaining vegetables (carrots, zucchini, yellow squash, green beans, corn, and bell pepper) as well as the salt and pepper and stir to combine. Cover the pan and reduce the heat to medium-low. Cook, removing the lid briefly to stir halfway through, for 5 minutes, covered.
- Remove the lid and turn the heat back up to medium. Add the garlic and stir to combine. Cook, stirring occasionally, for another 3-5 minutes until the vegetables are just tender.
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