Simple Sauteed Summer Vegetables with Olive Oil

Simple Sauteed Summer Vegetables with olive oil is an easy summer side dish recipe to help you enjoy the delicious flavors of fresh summer vegetables.

This fresh vegetable cooking method can be used with any fresh vegetable. Fresh  Zucchini and eggplant are two other vegetables that work well with this recipe.

I love fresh summer vegetables. It seems that I am an over buyer when it comes to my favorite vegetables. Are you an over buyer too?

I always seem to have plenty of leftover summer squash when it goes on sale during the summer.

What usually happens is I will buy some to use for a recipe not realizing just how much summer squash each one of those little hook necked vegetables can turn into once you start slicing and dicing.

That is how I ended up freezing a whole bunch of yellow squash last year after a trip to the farmers market.

Since I always have fresh onions and some fresh herbs growing in my container herb garden it is really easy to sautee a flavorful bowl full of summer vegetables.

Summer vegetables are perfect to use to make a really easy summer vegetable side dish.

You can serve  a side dish of Sauteed Summer Vegetables with almost any main dish you are serving for dinner.

Or you can make a meal out of sauteed vegetables by serving this Sauteed Summer Vegetables recipe over a bed of cooked long grain white rice.

If you are on a low carb diet and are looking for more low carb vegetable recipes this simple Sauteed Summer Vegetables recipe would be perfect served over a bed of cauliflower rice.

How To Make Simple Sauteed Summer Vegetables with Olive Oil

Ingredients

• 1 medium sweet onion cut into wedges
• 1 red bell pepper, seeded and cut into small strips
• 3 small to medium fresh yellow squash
• ½ pint heirloom cherry tomatoes
• 2 tablespoons extra virgin olive oil
• 3 medium sprigs fresh thyme
•  3 inch stem fresh rosemary
• salt
• ground black pepper

Directions

1. Rinse all the vegetables under cold water and drain well before beginning.
2. Peel and cut the onion into wedges. Place into a large bowl.
3. Remove the bell pepper cap, seeds and trim away the fibrous ribs from inside the red bell pepper. Cut the bell pepper into quarters then cut the quarters into strips. Place the pieces of red bell pepper into the bowl with the onion pieces.
4. Trim the ends off of the yellow squash and slice into thick circles. Cut each piece of yellow squash into quarters. Place into the bowl with the other vegetables.
5. Add the whole cherry tomatoes to the top of the bowl.
6. Heat the olive oil on medium-high in a large skillet until very hot.
7. Pour the vegetables into the skillet and add the fresh herbs. Salt and pepper to taste. Sautee the vegetables until slightly browned.
8. Place a lid on the saute pan and occasionally toss the vegetables.
9. Allow the summer vegetables to cook on high heat occasionally tossing until the squash is cooked through and the vegetable edges have turned a dark golden brown. This will take about 12 minutes.
10. If the bottom of the pan starts to burn slightly add about a ¼ cup of water to the pan. and recover cooking until the squash is cooked.
11. Makes about 3 cups of Sauteed Summer Vegetables

Helpful tip for cooking Simple Sauteed Summer Vegetables with Olive Oil

Any fresh summer vegetables can be cooked this way. Eggplant would be a great substitution for squash or may be added to the recipe along with the squash.

Sauteed Summer Vegetables

Arlene Mobley - Flour On My Face

Only 20 minutes to make Simple Sautéed Summer Vegetables with olive oil for an easy summer side dish recipe. This is an easy and delicious way to enjoy the delicious flavors of fresh summer vegetables. This fresh vegetable cooking method can be used with any fresh vegetable. Fresh  Zucchini and eggplant are two other vegetables that work well with this recipe.

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Prep Time 8 mins

Cook Time 12 mins

Total Time 20 mins

Course Side Dish

Cuisine American

Servings 6 Servings

Calories 89 kcal

Ingredients  

1x2x3x

• ▢ 1 medium sweet onion cut into wedges
• ▢ 1 medium red bell pepper seeded and cut into small strips
• ▢ 3 medium yellow squash
• ▢ ½ pint heirloom cherry tomatoes
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 3 sprigs fresh thyme
• ▢ 3 sprigs fresh rosemary
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon ground black pepper

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Instructions 

Prep

• Rinse all the vegetables under cold water and drain well before beginning.
• Peel and cut the onion into wedges. Place into a large bowl.
• Remove the bell pepper cap, seeds and trim away the fibrous ribs from inside the red bell pepper. Cut the bell pepper into quarters then cut the quarters into strips. Place the pieces of red bell pepper into the bowl with the onion pieces.
• Trim the ends off of the yellow squash and slice into thick circles. Cut each piece of yellow squash into quarters. Place into the bowl with the other vegetables.
• Add the whole cherry tomatoes to the top of the bowl.

Cook the vegetables

• Heat the olive oil on medium-high in a large skillet until very hot.
• Pour the vegetables into the skillet and add the fresh herbs. Salt and pepper to taste. Sautee the vegetables until slightly browned.
• Place a lid on the saute pan and occasionally toss the vegetables.
• Allow the summer vegetables to cook on high heat occasionally tossing until the squash is cooked through and the vegetable edges have turned a dark golden brown. This will take about 12 minutes.
• If the bottom of the pan starts to burn slightly add about a ¼ cup of water to the pan. and recover cooking until the squash is cooked.
• Serve as a side dish with any meal.
• Makes about 3 cups of Sauteed Summer Vegetables

Notes

• Use any fresh vegetables you have. Eggplant or asparagus are other summer vegetable you can add.

Nutrition

Serving: 1Serving | Calories: 89kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 399mg | Potassium: 458mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1037IU | Vitamin C: 54mg | Calcium: 35mg | Iron: 1mg

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Love finding new side dish recipes for summer vegetables? This Asparagus Tomato Pasta Salad is another way to take advantage of summer asparagus and fresh tomatoes.