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Summer Vegetable Sauté
This quick and easy summer vegetable side dish is customizable, delicious, and fresh. It’s perfect for all your summer favorites!
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Servings
2
Calories
247
kcal
Equipment
Skillet
Ingredients
1x
2x
3x
2
tablespoons
avocado oil
1
onion
diced
1-2
jalapeños
seeded and diced
1
zucchini
diced
2
ears corn
cut off cob
1
roma tomato
diced
1
tablespoon
lemon juice
Fresh chopped parsley or basil
Sea salt and fresh ground pepper
to taste
Instructions
In a large heavy skillet, heat the oil to medium high heat. Add the onions and peppers, and cook for 2-3 minutes.
Add the zucchini and corn, continue cooking and stirring until veggies are tender.
Add the diced tomato and stir and cook for about a minute or two. Add lemon juice.
Add fresh chopped herbs and season with salt and pepper.
Serve immediately.
Notes
Storing leftovers:
Leftovers can be stored in an airtight container in the fridge and reheated on the stove for best results.
Variations:
Almost any summer vegetable can be used here — mushrooms, bell peppers, or summer squash would work well.
Pairs well with:
Mango Quinoa Baked Salmon
,
Black Pepper Cheddar Bread
,
Blackened Salmon with Cheddar Jalapeno Brown Rice
Nutrition
Calories:
247
kcal
Carbohydrates:
27
g
Protein:
5
g
Fat:
16
g
Saturated Fat:
2
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
10
g
Trans Fat:
1
g
Sodium:
25
mg
Potassium:
660
mg
Fiber:
4
g
Sugar:
11
g
Vitamin A:
624
IU
Vitamin C:
35
mg
Calcium:
34
mg
Iron:
1
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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