Summer Vegetable Sauté

Course: Side Dish
Cuisine: American
Keyword: squash, tomatoes, zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 103kcal
Put your garden vegetables to good use in this simple saute!
Print Recipe


  • 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.


While this is a tasty side dish on its own, it's also makes a delicious main course served over pasta with some grated cheese.


Calories: 103kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 449mg | Fiber: 2g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 24.5mg | Calcium: 63mg | Iron: 1.5mg