Dairy Free / Egg free / Fresh Produce / Goodness on the Side! / Savory and Splendid! / Vegetables

Fresh Vegetable Medley

20130710-184438.jpgThis post is a version of sautéed veggies, which make an appearance at our dinner table quite often. I say this is a version because there isn’t a recipe that I use, per say, but I usually just use what I have on hand from the garden…or what is in season…or what I need to use up in the fridge.

Today we were able to pick green beans, zucchini, squash, banana peppers and basil. A staple to add to the mix: onions and garlic. What we ended up with? A summer fresh, healthy and delicious fresh vegetable medley. Read on and enjoy! -Shelley.

Fresh Vegetable Medley

1 pound fresh green beans
1 zucchini, cut into small pieces however you desire
1 yellow squash, cut into small pieces however you desire
1 medium onion, sliced however you desire
2 banana peppers – cut into small pieces
4 garlic cloves, minced
handful of fresh basil
salt and fresh cracked pepper – to taste
1 c chicken stock/broth {or chicken bouillon + water to equal equivalent of 1 cup of stock}
extra virgin olive oil to coat the bottom of the skillet

Chop all of the veggies. Heat oil in a large skillet on medium-high heat. Add onion, garlic and peppers and sauté for just a minute to soften up. Add green beans and cook a few more minutes.

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If the bottom of the pan starts to get too hot/dry and food starts to stick, turn heat down just a little bit and pour in the chicken stock to deglaze the pan.

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Cover with a lid and allow the veggies to steam for a couple of minutes. Uncover, stir green beans and add squash, zucchini, cracked pepper and remaining chicken stock. Cover with lid and allow to steam until veggies are desired tenderness.

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When it is finished cooking, add chopped basil and stir. Taste and add salt to taste. Serve and enjoy!

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3 thoughts on “Fresh Vegetable Medley

  1. Pingback: Sautéed Cabbage |

  2. Pingback: Whole Wheat Zucchini Bread |

  3. Pingback: Whole Wheat Chocolate Zucchini Bread |

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