Summer Veggie Saute
Summer veggies are still going strong in sunny California. And I’ll take them as long as I can get them.
The last couple of times I have made this, the husband polished it off when I was hoping for leftovers. This time, I sauteed a bunch of chicken thighs to serve with the veggies. It must have worked because I was left with a small bowl for lunch the next day. Served on top of leftover farro, it was a delicious lunch.
This recipe is very simple and uses 8 ingredients – two of which are olive oil and salt. The rest are pictured below. Note – the 3 smallest garlic cloves pictured ended up in the chicken.
Slice the kernels off of the cob, small dice the bell peppers and summer squash, thinly slice the scallion (separating the white and light green parts from the dark green), mince the garlic, and thinly slice the basil.
Heat up some olive oil in a large skillet over medium heat. Add the white and light green parts of the scallion, the minced garlic, and a couple pinches of salt. Stir while cooking for about 1 – 2 minutes to prevent the garlic from burning.
Stir in the diced bell pepper and corn kernels and cook for about 4 – 5 minutes. Add in the diced summer squash and stir to combine. Cook for another couple of minutes.
Turn off the heat and stir in the basil and green parts of the scallion. Add a bit more salt as needed.
Eat on its own, serve on top of pasta or rice, or pair with a protein of your choice. This past time I made this, I served it with chicken thighs sauteed with garlic and the Trader Joes 21 Seasoning Solute spice blend. Enjoy!