Summer Vegetable Sauté

Courtesy of Jessica Fisher, LifeasMOM


Mushrooms make everything better, especially in this late summer vegetable sauté. Enjoy it as a side dish with grilled meats or tuck it into an omelet for a hearty, yet meatless meal. Serve it as a filling for burritos, tacos, or enchiladas or as a topping for rice bowls.


2 tablespoons olive oil
1 medium red onion, sliced
8 ounces sliced mushrooms
4 garlic cloves, chopped
2 small zucchini, sliced
2 small green peppers, sliced
kosher salt and freshly ground pepper to taste
1/4 cup chopped fresh basil


1. In a large skillet over medium high heat, heat the oil.
2. Add the onion, mushrooms, and garlic. Cook stirring over medium heat, stirring until onions are clear and mushrooms start to give up their liquid, about 7 minutes.
3. Add the zucchini and peppers, and continue cooking until zucchini and peppers are tender.
4. Season to taste with salt and pepper. Toss in fresh basil. Serve immediately or at room temperature.


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