summer vegetable saute

(1 rating)
Recipe by
Annie D
Bethany, OK

This is one of my favorite summer recipes. I adapted it to our taste from a recipe I found online. It originally called for okra in place of the zucchini and I thought even green beans would be good. All kinds of possibilities with different vegetables and seasonings. It is low in calories and fat, too! Enjoy!!

(1 rating)

Ingredients For summer vegetable saute

  • 1 Tbsp
    canola or olive oil
  • 1/2 c
    chopped green onion
  • 1 clove
    garlic, minced
  • 1 c
    zucchini, chopped (or one small zucchini)
  • 1 c
    red bell pepper, chopped
  • 1 sm
    jalapeno pepper, seeded and finely chopped
  • cumin, to taste
  • 1 c
    corn kernels, fresh or frozen
  • 1 c
    frozen edamame (can substitute frozen limas)
  • 1/2 to 1 c
    jicama, chopped
  • juice of 1 or 2 limes
  • 1/3 c
    fresh cilantro, finely chopped
  • 1/8 tsp
    salt
  • 1/8 tsp
    freshly ground black pepper

How To Make summer vegetable saute

  • 1
    Directions: Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute.
  • 2
    Add zucchini; sauté 3 minutes. Reduce heat to medium.
  • 3
    Add bell pepper, jalapeno and cumin; cook 5 minutes. Stir often.
  • 4
    Add corn and edamame or lima beans; cook about 7 minutes. Stir often.
  • 5
    Add jicama and lime juice; cook about 2 minutes. Stir often.
  • 6
    Stir in cilantro and sprinkle with salt and pepper. Serve at room temperature.
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