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Summer Vegetable Sauté


Although summer is coming to an end, there’s still a lot of food and herbs growing in our gardens. My tomatoes and eggplant are really taking off now. I use this recipe when I have a lot of veggies from the garden, and I supplement with veggies from the farmer’s market if needed. Feel free to switch out w/ different vegetables.


Ingredients: 2tsp. olive oil; 1 lb. small, red-skinned potatoes, quartered; ½ med. red onion, sliced; 1 clove garlic, minced; 1 med. zucchini and/or summer squash, chopped; ½ lb. green beans, cut to 1” length; 1/2c vegetable broth; 1/2c corn kernels; 2 tomatoes, chopped; 2 tbs. chopped fresh herbs, such as basil, thyme or oregano; salt and pepper to taste; 1/2c crumbled cheese, such as feta, goat or blue.


Directions: in large skillet heat oil over medium high heat. Add potatoes and cook, stirring

occasionally, until lightly browned, about 5 mins. Add onion, garlic, squash, and green beans and cook, stirring often, 2 mins. Add broth and cook, stirring occasionally, 2 mins. Add corn, tomatoes, and herbs. Cover and cook over medium heat until potatoes are tender, about 3 mins. Season with salt and pepper. Before serving, sprinkle with cheese.


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