summer vegetable saute
Before I went to France, I was going to title this post “ratatouille”. But then I went to Paris and ordered a ratatouille from Louise Cafe. It came with two perfectly poached eggs on top and I realized in that instant, that this was NOT RATATOUILLE.
That’s not to say that this summer vegetable saut? isn’t tasty and satisfying. It is! It’s fresh and vibrant. The vegetables are cooked just enough to be tender, but still maintain their shape and form instead of slumping into a stewy mass. Scott doesn’t like anything “mushy” especially veg, so I’ve always erred on the slightly al dente side for his tastes.
But after eating Louise’s ratatouille, I realized that he’s going to have to get over his aversion, because her ratatouille was off-the-charts FABULOUS!
I will be making Louise’s rendition soon, because it was absolutely swoon worthy! Until then, this is a quick and easy way to spice up the squash, zucchini and tomatoes that are coming into season now!
The combo of fresh herbs and garlic gives the vegetable combination a tingly quality on your tongue. Delicious and light.
Fresh lemon zest and basil added just before serving really amps up the freshness quotient on this dish. You’ll be fixing it every week this summer — especially if you have a garden!
By the way, this dish is delicious served warm, but it’s every bit as good at room temperature – a smart move for those upcoming summer swelter days!
Summer Vegetable Sauté
- 1 red 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 teaspoon 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
- 1 lemon zested
- 1/4 cup basil julienned
- In a large skillet, heat olive oil over medium heat. Add onions and sauté 2-3 minutes until softened and slightly translucent. 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. 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.
- Toss with lemon zest and fresh basil. Serve.