Summer is almost officially here – just a few more days away – but the temperature is a few weeks ahead of the calendar. We’re back in Wisconsin now, and after a crazy month of visiting family in Canada, weekend trips, and several weddings I’m ready for clean start when it comes to my diet.
Spicy sautéed summer vegetables are perfect if you’re in the mood for something easy, flavorful and healthy. You can have them as a simple side dish or you can have them as a meatless meal if you want. We used bell peppers, zucchini, carrots and tomatoes, but you could definitely use any vegetables you have on hand. Or add some white kidney beans for some extra protein. It’s up to you.Print
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 – 5 small zucchini, sliced
- 1 red bell pepper, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 1 large carrot, thinly sliced
- 1/2 small sweet onion, chopped (about 1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup halved cherry tomatoes
- 2 green onions, sliced
- In a large skillet over medium heat, sauté the garlic and the crushed red pepper in the olive oil until fragrant.
- Add zucchini, bell peppers, sweet onion and carrots.
- Continue cooking, stirring occasionally until vegetables are tender – 15 to 20 minutes.
- Add green onions, salt and pepper.
- Cook for two more minutes.
- Stir in cherry tomatoes, cover and remove from heat.
- Allow the vegetables heat to cook the tomatoes until soft – about 8 minutes.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg