Summer Vegetable Sauté

Although summer is coming to an end next month, there’s still a lot of food and herbs growing in our gardens. I use this Summer Vegetable Sauté recipe when I have a lot of veggies from the garden, and/or from the Farmer’s Market. Feel free to switch out the vegetables with different vegetables.

Summer Vegetable Sauté Recipe

Ingredients

• 2 teaspoons olive oil or garlic-infused olive oil

• 1 lb. small, red-skinned potatoes, quartered

• 1/2 medium red onion, sliced

• 1 clove garlic, minced, or omit if using Garlic Oil

• 1 medium zucchini and/or summer squash, chopped

• 1/2 pound green beans, cut to 1” length

• 1/2 cup vegetable broth

• 1/2 cup corn kernels

• 2 tomatoes, chopped

• 2 tablespoons chopped fresh herbs, such as basil, thyme or oregano

• Salt and pepper to taste

• 1/2 cup 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 minutes.

• Add broth and cook, stirring occasionally, 2 minutes.

• Add corn, tomatoes, and herbs.

• Cover and cook over medium heat until potatoes are tender, about 3 minutes.

• Season with salt and pepper.

• Before serving, sprinkle with cheese.