This is my go-to side dish all summer long when fresh-picked corn, ripe tomatoes, zucchini and basil are bountiful at the farmers market. This vegetable sauté is a savory, sweet, floral, and full of the fresh flavors and brilliant colors of the season. I usually serve it as a side with grilled chicken or fish, but if I have some leftover, I have been known to use a scoop of it in an omelette or frittata, or even to eat it right out of the refrigerator as a snack.
Summer Vegetable Sauté
Ingredients:
2 tablespoon olive oil
1 cup diced sweet onion
1 1/2 cups corn kernels (from two ears of corn, or from frozen)
1 1/2 cup diced zucchini
1 1/2 cup quartered grape tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh basil for garnish
Directions:
In a large skillet over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, 3-5 minutes. Add the corn, zucchini, salt and pepper, and cook until the zucchini is firm-tender, about 3 minutes. Add the tomatoes and cook until they are just warmed through, 1-2 minutes. Serve garnished with basil.
Makes 4-6 servings; about 3 cups
Per serving (for 6, half-cup servings): Calories 100 ; Total Fat 5 g; (Sat Fat .5 g); Protein 2 g; Carb 15 g; Fiber 2 g; Cholesterol 0 mg; Sodium 200 mg, Total Sugar 3 g (including 0 g added sugar)
