Summer Garden Sauté | Oklahoma State University

Name: Summer Garden Sauté | Oklahoma State University
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; 1 medium onion, finely chopped; 2 medium zucchini, ends trimmed, sliced 3/8-inch thick; 2 medium yellow squash, ends trimmed, sliced 3/8-inch thick; 1 small red or green bell pepper, seeded, diced; 1/3 cup water; 3 ears sweet corn husked, 10-ounces frozen corn, or 1 15- ounce can whole-kernel corn, drained; 1 large tomato, peeled, diced; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons minced fresh parsley

extension.okstate.edu

Grab your favorite summer vegetables and cook up this summer garden sauté for a great side dish.

View full recipe on extension.okstate.edu

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at extension.okstate.edu.

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Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
2 medium zucchini, ends trimmed, sliced 3/8-inch thick
2 medium yellow squash, ends trimmed, sliced 3/8-inch thick
1 small red or green bell pepper, seeded, diced
1/3 cup water
3 ears sweet corn husked, 10-ounces frozen corn, or 1 15- ounce can whole-kernel corn, drained
1 large tomato, peeled, diced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons minced fresh parsley