Need a healthy way to use up the last of your summer veggies?! A fresh light dinner is just what the end of summer ordered! :) Summer squash and zucchini are two of my summer diet staples! Not to mention they are so yum and super easy to cook!
Yep! That is about all you need to get started.. plus a few staples from your cabinets!
Make sure that you wash your veggies very well, since you will be leaving the peel on. Also cut off all the ends and throw them away.
Chop the veggies into rounds and place them in the skillet. If you have a large one with a lid that would work best!
Next chop your onion. I like to chop mine into medium size pieces. Then add them into the pan as well.
Next add the water and the olive oil.
As with most of my dishes.. season with mortons! Make sure to not over season.. you can always add more but you can't always take it away!
And that's it! It isn't the prettiest dish but it is so yummy and perfect for a light summer dinner! If you like a little more protein or have that better half that would never just eat veggies for a meal pair this with the Lemon and Rosemary Roasted Chicken and then make the leftovers into a yummy summer chicken salad!
Enjoy!
Sautéed Summer Veggies
1/4 cup olive oil
1 cup water
Mortons to taste
3 squash
1 zucchini
1/4 cup chopped onion
Chop squash and zucchini into rounds
Dice onion
Place veggies, onion, olive oil, and water in large skillet (with lid)
Season with motons
Cook on medium-high heat for 20 minutes
Stirring occasionally
-K
No comments:
Post a Comment