Food, Sides

Sautéed Summer Vegetable Medley

Sauteed Summer Vegetable Medley 2

I realize that we are no longer in the dog days of summer.  In fact, we’re coming up pretty quickly on the  first day of fall.  It still feels mostly like summer here, but the slight cooling down has been really nice.  The last two days, I left our screen door open, and it feels amazing.  I always wish I could open the front door as well, but I am too squeamish.  There are always bugs and spiders that manage to get in through our front door when it’s open (and sometimes when it’s not open).  Our side door just opens into our dirt room/laundry room, so I can handle the bugs there a little bit better.  I’m still getting used to living in the country.

Even though the cooler weather is so nice, it reminds me that winter is coming.  I’m not ready to say goodbye to summer yet.  Thanks to our wonderful church members, I don’t have to. (At least I can eat like it’s summer!)

Several people have given us fresh veggies from their gardens (since, sadly, we don’t have one this year), and I have also been to the farmer’s markets. This means that I have been pretty stocked lately on (late) summer vegetables.

Sauteed Summer Vegetable Medley

The hubby loves fried okra, but I don’t do much frying (except, of course with this chicken).  It’s messy, quite a bit of work and unhealthy.  So I stick to sauteing vegetables.  Quick and easy is always right up my alley.

I like this combination of vegetables because I think it adds a lot of flavor to the okra.  Sautéed okra is okay by itself, but it is so much better in this mixture of tomatoes.  If you have any other veggies on hand, throw them right in and leave off the zucchini if you don’t have any.

Sauteed Summer Vegetable Medley 3

Sautéed Summer Vegetable Medley

1 Tablespoon olive oil
1 large zucchini or squash, chopped
2 cups thinly sliced okra
1/2 pint grape tomatoes, halved
2 small tomatoes, diced
1 teaspoon minced garlic
3-4 basil leaves, chopped
salt and pepper to taste

1. Heat olive oil in large skillet over medium heat.  Sauté zucchini and okra in oil until crisp-tender.  Add the tomatoes, garlic, and basil and cook for several minutes longer or until the tomatoes are tender.  Season with salt and pepper to taste.  Serve immediately.

6 thoughts on “Sautéed Summer Vegetable Medley”

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