Sautéed Summer Vegetables with Lemon and Garlic (Lean and Green Recipe)
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Sautéed Summer Vegetables with Lemon and Garlic (Lean and Green Recipe)
Category
Side Dish
Cuisine
American
Servings
4
Fresh, crisp zucchini and sweet, ripe summer tomatoes are a match made in Heaven in this simple, delicious Lean and Green recipe.
Colorful, flavorful, and made in less than 10 minutes, this zesty little side dish pairs well with just about any protein – think grilled chicken, burgers, or even a juicy pork chop! You can make this on any stovetop, outside or in. Sautéed summer vegetables with lemon and garlic are also delicious served the next day as a chilled salad.
Hot or cold, this is as beautiful as it is delicious. Enjoy!
Happy Cooking!
Stacey
Ingredients
- 4 teaspoons Stacey Hawkins Roasted Garlic Oil (or vegetable oil of your choice)
-
1/2 cup red onion, sliced
-
3 cups fresh zucchini, cut into 1/2″ chunks
-
2 1/2 cups cherry or grape tomatoes, cut in half
-
- fresh basil as garnish, if desired
Directions
In a large frying pan, heat oil over medium heat.
Add onions and sauté for 5 minutes, stirring continually to keep them from browning. They should be soft and translucent before continuing.
Add the zucchini and tomatoes. Sprinkle with seasoning and stir to combine. Cook for 5 minutes, until zucchini are crisp-tender and tomatoes have just started to collapse, making a sauce.
Season to taste with salt and pepper or Dash of Desperation Seasoning.
Transfer to a serving dish, and serve hot OR chill and serve as a cold salad.
Chef's Notes & More
Serving Size is 1/4 of the recipe
3 - Green
1 - Condiments
1 - Healthy Fat
