Summer Sauté

A light, easy dish to be enjoyed on its own or added to other ingredients for a more substantial meal

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.

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