Summer Squash Sauté

As summer approaches, the vibrant colors and flavors of fresh produce become an enticing highlight of our meals. One dish that beautifully captures the essence of the season is the Sunshine Summer Squash Sauté. This delightful recipe showcases the best of summer vegetables, offering a quick and delicious way to enjoy the bountiful harvest of squash, zucchini, and other colorful ingredients. But beyond its appeal, this sauté is a celebration of the seasonal vegetables that thrive during the warmer months, adding vitality to our plates and nourishment to our bodies.

Embrace the vibrant flavors of summer with the Sunshine Summer Squash Sauté! This easy and nutritious recipe brings together fresh yellow squash, zucchini, red bell pepper, and red onion, sautéed to perfection with garlic and fresh herbs. Enjoy a colorful medley that's not only delicious but also packed with vitamins and minerals. Perfect as a side dish or a satisfying main course, it's a wonderful way to celebrate seasonal produce and support local farmers. Cook up this dish for a light, healthy, and flavorful addition to your summer meals!

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Ingredients

2 medium yellow squash, sliced into thin rounds

2 medium zucchini, sliced into thin rounds

1 red bell pepper, diced

1 small red onion, thinly sliced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried Italian herbs (basil, oregano, thyme)

Salt and pepper to taste

Fresh basil leaves for garnish

Juice of 1 lemon

Instructions

Prep the Veggies: Start by washing and slicing the yellow squash and zucchini into thin rounds. Dice the red bell pepper and slice the red onion thinly. Mince the garlic cloves.

Heat the Pan: In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.

Sauté Onions and Garlic: Add the sliced red onion to the skillet and sauté for about 2-3 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Squash and Zucchini: Toss in the sliced yellow squash and zucchini. Stir well to coat the vegetables with the oil. Cook for around 5-6 minutes, stirring occasionally, until they are tender yet still vibrant in color.

Incorporate Bell Pepper: Add the diced red bell pepper and the dried Italian herbs. Season with salt and pepper to taste. Continue to sauté for an additional 3-4 minutes, allowing the bell pepper to soften.

Finish with Lemon Juice: Once all the vegetables are cooked to your liking, remove the skillet from heat. Squeeze the juice of one lemon over the sautéed vegetables and toss gently to combine.

Garnish and Serve: Transfer your sautéed summer squash to a serving dish. Garnish with fresh basil leaves for a burst of flavor and color. Serve warm as a delicious side dish or light main course.

Prep Time, Total Time, Servings: 10 minutes | 20 minutes | serves 4