Sautéed Summer Vegetables

by Savory Spice • Bend – Old Mill District
375 SW Powerhouse Dr., Bend • 541-306-6855

Ingredients
1 1/2 Tbsp. vegetable oil
1/2 lb. fresh green beans, trimmed and cut into 2-inch pieces
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1/4 onion, sliced
1/4 tsp. Minced Garlic
1 tsp. choice of seasoning:
County Clare Seasoning Salt
Wash Park All-Purpose Seasoning

Directions
Heat oil over medium heat in a large skillet. Add vegetables and garlic. Cook for 6 to 8 min., tossing occasionally, until vegetables are tender but still have a slight bite to them. Sprinkle on choice of seasoning, stir to incorporate, and serve.

Serving Suggestions
Serve as a side with roasted or grilled meats. Alternatively, serve as a main dish over rice or noodles.

This recipe was submitted by Savory fan Jeni Pittard, the blogger behind Jeni’s Kitchen, saying, “This is a simple, easy side dish that’s perfect for a weeknight meal or busy holiday time, because everything can be prepped ahead of time and cooked quickly at the last minute.”

Yields: 4-6 servings

Be the first to comment on "Sautéed Summer Vegetables"

Leave a Reply