Description
A vibrant summer vegetable medley with squash, zucchini, corn, and bell peppers, sautéed with herbs and Parmesan. Perfect as a side or light meal!
Ingredients
Scale
- 2 medium yellow summer squash, diced
- 2 medium zucchini, diced
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups fresh corn kernels (about 3 ears)
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons butter
- 1/4 cup vegetable broth (or chicken broth)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
- Prepare the Vegetables: Wash and dice the squash, zucchini, and bell peppers into roughly 1/2-inch pieces. Dice the onion finely. Mince the garlic. Cut the corn kernels from the cob (or thaw frozen corn). Chop the basil and parsley.
- Sauté the Onion: In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add Bell Peppers: Add the diced bell peppers to the skillet and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add Squash and Zucchini: Add the diced summer squash and zucchini to the skillet and cook for about 8-10 minutes, stirring occasionally, until they are tender-crisp.
- Add Corn: Add the fresh corn kernels to the skillet and cook for about 3-5 minutes, stirring occasionally, until they are heated through.
- Add Broth and Seasonings: Pour the vegetable broth (or chicken broth) into the skillet. Add the salt, pepper, smoked paprika, and red pepper flakes (if using). Stir well to combine.
- Simmer: Reduce the heat to low, cover the skillet, and let the vegetables simmer for about 5 minutes, allowing the flavors to meld together.
- Stir in Herbs: Remove the skillet from the heat and stir in the chopped basil and parsley.
- Add Parmesan (Optional): If using, sprinkle Parmesan cheese over the top of the vegetables and stir gently to combine.
- Taste and Adjust: Taste the dish and adjust the seasonings as needed.
Notes
- Vegetable Variations: Feel free to add other vegetables like mushrooms, tomatoes, or green beans.
- Protein Boost: Add cooked chicken, sausage, or tofu for a more substantial meal.
- Herb Options: Experiment with different herbs like thyme, oregano, or rosemary.
- Lemon Zest: A squeeze of fresh lemon juice at the end will brighten up the flavors.
- Spice It Up: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
- Roasting Option: Roast the vegetables at 400°F (200°C) for 20-25 minutes for a different flavor.
- Serving Suggestions: Serve over pasta, quinoa, rice, or as a filling for tacos/quesadillas. Top with a fried egg for added protein.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes