Summer Vegetable Sauté

Jessica from LifeasMOM celebrates the fleeting flavors of summer by sharing her dad’s summer sauté as the perfect base for hearty mushrooms.

Summer is winding down, but hopefully you’re still reaping some of the bounty of the growing season. My dad has always been an avid gardener, sometimes to the chagrin of his children. Have you ever been offered five ears of corn – in one sitting?

Dad has always loved his veggies and wanted to encourage his children to enjoy it as well. In order to make good use of the scores of zucchini, peppers, and onions he grew, he’d make a quick sauté of them.

If only he’d added mushrooms!

“In fact, consider some of your own family favorites and how mushrooms can “beef” them up a bit.”

Incorporating mushrooms into favorite recipes is a great way to boost both fiber and flavor while making your meals more filling. Dad’s sauté benefits from the addition of mushrooms in taste as well as “meatiness”.

Mushrooms make everything better, especially in this late summer vegetable sauté. Enjoy it as a side dish with grilled meats or tuck it into an omelet for a hearty, yet meatless meal. Serve it as a filling for burritos, tacos, or enchiladas or as a topping for rice bowls.

Summer Vegetable Sauté

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium red onion, sliced
  • 8 ounces sliced mushrooms
  • 4 garlic cloves, chopped
  • 2 small zucchini, sliced
  • 2 small green peppers, sliced
  • kosher salt and freshly ground pepper to taste
  • 1/4 cup chopped fresh basil

Directions:

1)  In a large skillet over medium high heat, heat the oil.

2)  Add the onion, mushrooms, and garlic. Cook stirring over medium heat, stirring until onions are clear and mushrooms start to give up their liquid, about 7 minutes.

3)  Add the zucchini and peppers, and continue cooking until zucchini and peppers are tender.

4)  Season to taste with salt and pepper. Toss in fresh basil. Serve immediately or at room temperature.



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