Let’s give those summer vegetables a run for their money with a triple purpose. Here is a quick, simple, and versatile sauté of fresh vegetables. Use as a side for a main with an added protein or incorporate into an entirely different dish with the addition of eggs. You will be the summer hit of the party.
- ½ cup vegetable oil
- 1 large squash, sliced
- 1 large onion, sliced
- 4 roma tomatoes, diced
- 2 bell peppers, sliced (1 green and 1 red)
- 1 garlic clove, minced
- ½ chile serrano seeded and minced (Adjust amount to taste)
- 1 cup fresh corn
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- Black pepper and salt to taste
In a large sauté pan, heat the vegetable oil and add all ingredients. Stir and sauté for 10 minutes until all vegetables are almost cooked through. Serve as a side dish.
Add pork or chicken for a wholesome dish.
Place vegetables in a small casserole dish, add 4 beaten eggs, bake in the oven for a crustless, quiche-like entrée
Wrap vegetables in a tortilla, add some cheese and salsa verde, bake in the oven for a vegetarian version of an enchilada.