Summer Vegetable Saute

Name: Summer Vegetable Saute
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 large onion (very finely chopped); 1 Tbsp vegetable oil; 1 1/2 cups corn kernels (fresh or frozen); 1 pound zucchini (chopped); 1 tsp oregano; 1 Pinch of black pepper

Summer Vegetable Saute from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resourceServes: 4

vegetarianvegangluten-freedairy-freenut-free

Prep35 min

Cook40 min

Total75 min

Servings4

Difficultyintermediate

Ingredients

onion
very finely chopped
1 large
vegetable oil
1 Tbsp
corn kernels
fresh or frozen
1 1/2 cups
zucchini
chopped
1 pound
oregano
1 tsp
of black pepper
1 Pinch

Method

Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Add the finely chopped onion to the hot oil and sauté until softened and translucent, stirring occasionally.

3 minutes

Stir in the corn kernels and chopped zucchini, combining well with the onion.

Sprinkle the oregano and black pepper over the vegetables and stir to distribute the seasonings evenly.

Sauté the mixture over medium-high heat, stirring occasionally, until the zucchini is tender and lightly browned at the edges.

7 minutes

Taste and adjust seasonings if needed, then transfer to a serving dish and serve immediately while hot.

Summer Vegetable Saute

Ingredients

Method

What Makes This Variant Distinct

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