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Home Meal Type Vegan

summer vegetable sauté

by wiki
12 April, 2019
in Vegan
478 15
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summer vegetable sauté
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Author Notes: Can be served warm or at room temperature. —garlic and zest

Serves: 6

Ingredients

  • 1

    ed bell pepper, cut into 1″ pieces
  • 2-3

    small zucchini, cut into 1″ pieces
  • 2

    small yellow squash, cut into 1″ pieces
  • 1

    medium yellow onion, large dice
  • 1

    tablespoon olive oil
  • 1/2

    teaspoon kosher salt
  • 3

    cloves garlic, minced
  • 1/8-1/4

    teaspoons red pepper flakes (depending on how much heat you like)
  • 1

    tablespoon chopped fresh thyme
  • 1

    teaspoon chopped fresh rosemary
  • 1

    14 ounce can cherry tomatoes in juice, or diced tomatoes
  • 1

    teaspoon dried basil


  • zest of one lemon
  • 1/4

    cup julienned fresh basil

Directions

  1. In a large skillet, heat olive oil over medium heat. Add onions and sauté 2-3 minutes until softened and slightly translucent.
  2. Add the red bell pepper and continue cooking another 2-3 minutes. Add the zucchini, squash and kosher salt. Stir to combine and place a tight fitting lid on the pan. Cook 5-7 minutes, stirring occasionally until vegetables have softened slightly.
  3. Add the can of tomatoes, the garlic, red pepper flakes, thyme, rosemary and dried basil and stir to blend. Cook an additional 8-10 minutes with the lid on the pan, stirring occasionally.
  4. oss with lemon zest and fresh basil. Serve.
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