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One Pan Summer Veggie Saute

One Pan Summer Veggie Saute

A vibrant and nutritious One Pan Summer Veggie Saute featuring zucchini, bell peppers, corn, and tomatoes, perfect for celebrating the flavors of summer with minimal effort.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini, sliced into half-moons
  • 1 medium yellow summer squash, sliced into half-moons
  • 1 large red bell pepper, diced into 1-inch pieces
  • 1 cup fresh corn kernels, cut fresh from the cob if possible
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 3 cloves garlic, minced finely
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh basil, chiffonade or tor
  • Sea salt and black pepper, to taste
  • 1 teaspoon lemon juice

Method
 

  1. Prepare all your vegetables, ensuring consistency in cuts for even cooking.
  2. Place a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat and add the olive oil.
  3. Add the sliced red onions and sauté for about three minutes until translucent.
  4. Increase the heat slightly and add the zucchini and yellow squash, letting them sit undisturbed for two minutes.
  5. Toss in the bell peppers and corn, stirring frequently for another four to five minutes.
  6. Clear a space in the center of the pan and add the minced garlic, cooking for thirty to sixty seconds until fragrant.
  7. Fold in the halved cherry tomatoes and sauté for two minutes until warmed through.
  8. Season with sea salt and freshly cracked black pepper, then remove from heat.
  9. Stir in the fresh basil and a squeeze of lemon juice before serving.

Notes

Ensure your pan is hot before adding vegetables to avoid steaming. Cook zucchini just until tender to prevent mushiness.