Fresh from the Farm

One of my most favorite summertime side dishes to prepare is this fresh Farmstand Saute, not only because it's easy and versatile and compliments everything but because it uses the over-abundant vegetables from my garden.  Feel free to use whatever combination of veggies and herbs you have on hand (I even use a sprinkle of dried Italian seasoning in the rare instances where I don't have fresh herbs on hand), but don't leave out the "secret" ingredient ~ the splash of vinegar at the end of cooking.  Vinegar elevates the flavor of the veggies and adds just a bit of Oomph!

This recipe is just a guideline so let your imagination run wild and use fresh corn cut from the cob or maybe even green beans.

Farmstand Saute
Serves 4

2 teaspoons olive oil
2 medium yellow squash, sliced on the bias
2 medium zucchini, sliced on the bias
1/2 cup onion, vertically sliced
1 bell pepper (any color), sliced
1-1/2 cup tomatoes, chopped & seeded (if you use cherry tomatoes, just slice them in half)
1 tablespoon chopped fresh basil or parsley
salt & pepper, to taste
2 teaspoons white wine or rice wine vinegar

Heat oil in a large skillet over medium heat.  Add squash, zucchini, onion and bell pepper and a saute approximately 7 minutes.  Add tomatoes and season veggies with salt and pepper.  Saute approximately 2-3 minutes more or just until tomatoes are heated through.  During the last minute of cooking, add vinegar and stir well.  Remove from heat and add fresh herbs.  Taste for seasonings.



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