This summer vegetable medley brings together a wide range of seasonal vegetables in one quick and delicious side dish.
Fresh, seasonal vegetables sautéed and simply seasoned to bring out their sweet, natural flavours.
Swap any of the vegetables out for other seasonal favourites, or to take advantage of lower prices. I also make this side dish when I need to use up fresh vegetables that have sat in the refrigerator a little too long and need to be eaten asap.
Though best with fresh vegetables, much of the ingredients can be replaced with frozen. Give any frozen vegetables some time to thaw and adjust cook times for the already softened, thawed vegetables.
The seasoning on these vegetables is simple salt, and ground black pepper. If you want to spice it up a bit, sprinkle in a little cayenne pepper or add some chopped red chili peppers.
(Makes 8 servings)
1 tablespoon extra-virgin olive oil
1 small sweet onion, sliced
1 large carrot, cut into 1/4-inch-thich discs
1 small head of broccoli, cut into florets
1 cup yellow beans, chopped
1 cup sweet snap peas
1 large red, sweet bell pepper, diced
1 large zucchini, cut into 1/4-inch-thich discs
2 cups corn kernels
1 teaspoon salt
1/4 teaspoon ground black pepper
In a deep sauté pan or wok over medium-high heat, add the oil. Once the oil is hot, add the onion and carrot. Sauté until the onion and carrot start to soften (about 5 minutes). Add the broccoli florets and sauté for and additional 5 minutes, stirring frequently. Add the yellow beans and snap peas and sauté another 5 minutes. Finally, add the sweet bell pepper, zucchini, and corn kernels then sauté until the zucchini and bell pepper are tender (about 6 or 7 minutes).
Sprinkle in the salt, and ground black pepper, toss, and serve immediately.
Nutritional Information Per Serving:
total calories = 94 | total fat = 2.46g | saturated fat = 0.28g | cholesterol = 0mg | sodium = 419.25mg | net carbohydrates = 13.19g | dietary fibre = 3.78g | sugars = 9.08g | protein = 3.17g