Celebrating Farmer's Markets - On the Menu -Sauteed Summer Veggies - Carol Schwarz

Summer Salad.PNG

Sautéed Summer Veggies


2 small zucchini, diced

2 small summer squash, diced

1/2 cup red onion, diced

1 cup fresh sweet corn

1 medium tomato, diced

1 tablespoon water

1 garlic clove, minced

2 teaspoons chopped fresh Italian parsley

1/8 teaspoon dried oregano

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon salt


1. Sauté in a large skillet onion, garlic and water until onions look translucent, approximately 2-3 minutes.

2. Add zucchini, summer squash and fresh corn; cook for another 2-3 minutes.

3. Add tomato, oregano, red pepper flakes and salt; cook for another minute.

4. Remove from heat and transfer to a serving bowl.

5. Sprinkle vegetables with chopped parsley. Yields: 6 servings.

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