Go Back Email Link
–+ servings
A white bowl filled with sautéed summer vegetables.

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.
5 from 7 votes
Print Recipe Pin Recipe Save Recipe
Click here to add your own private recipe notes.
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 89 kcal

Ingredients  

  • 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
Follow Flour On My Face on Pinterest

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

Recipe Expert Tips

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

Nutrition

Serving: 1ServingCalories: 89kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 399mgPotassium: 458mgFiber: 2gSugar: 7gVitamin A: 1037IUVitamin C: 54mgCalcium: 35mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2