Summer Squash and Corn Saute Recipe
Here’s a summer harvest dish that bursts with the flavors of August gardens.
Here’s a summer harvest dish that bursts with the flavors of August gardens. Fresh corn kernels are a must if you want to get the full impact of the fresh flavors. This is great with tortilla specialties.
1 1/2 tablespoons light olive oil
1 large green or red bell pepper, cut into short strips
2 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 to 1 1/2 cups uncooked corn kernels (from 1 to 2 ears)
2 medium firm tomatoes, diced
Salt and freshly ground pepper to taste
1. Heat the oil in a wide skillet. Add the bell pepper and saute over medium heat for about 2 minutes. Add the squash and corn and continiue to saute, stirring frequently, until all the vegetables are tender-crisp to your liking.
2. Add the tomatoes and continue to saute briefly, just until they have lost their raw quality. Season with salt and pepper, and serve.
Total fat: 4 g
Protein: 2 g
Carbohydrate: 13 g
Cholesterol: 0 mg
Sodium: 7 mg
Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Copyright (c) Nava Atlas. Reprinted by permission of Nava Atlas.
Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas.