summer vegetable saute

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 87.5
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.5 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.9 g

View full nutritional breakdown of summer vegetable saute calories by ingredient


Introduction

Of course, you can add any veggies available, but this has a nice mellow flavor that' great with fish, chicken, or any meat, or can stand alone. Reheats well and tastes good cold. Of course, you can add any veggies available, but this has a nice mellow flavor that' great with fish, chicken, or any meat, or can stand alone. Reheats well and tastes good cold.
Number of Servings: 5

Ingredients

    Zucchini, baby, 3 large (remove)
    *Yellow Crookneck Squash, 1 cup (remove)
    Onions, raw, 1 cup, sliced (remove)
    Red Ripe Tomatoes, 1.5 cup cherry tomatoes (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)
    Sweet Corn, Fresh, 2 ear, medium (6-3/4" to 7-1/2" long) (remove)
    Olive Oil, 1 tbsp (remove)
    Garlic, 5 cloves (remove)

Directions

Heat skillet. Add olive oil and mushrooms. Cook until brown (don't stir too much); slice tomatoes in half & squeeze the seeds out (too watery if you don't and add to mushrooms; while tomatoes and mushrooms are cooking slice onions and add; slice squashes (about 1/4 inch) and when onions are limp add squash to mixture; while that's cooking, slice corn from cob and cut garlic into thin slices. When squash is tender, add garlic and corn to veggies. Cook till garlic is tender.

Makes 5 cups

Number of Servings: 5

Recipe submitted by SparkPeople user STILLTHANKFUL.