This 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.

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.

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.

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