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Summer Squash and Corn Sauté

Here’s a summer harvest dish that I absolutely love. Fresh corn kernels are a must if you want to get the full impact of the fresh flavors. This is great with veggie burgers, soy hot dogs, and tortilla specialties.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

1 1/2 tablespoons light olive oil
1 large green or red bell pepper, cut into short strips
2 medium yellow summer squash, halved lengthwise and sliced 1/4-inch-thick
1 to 1 1/2 cups uncooked corn kernels (from 1 to 2 ears)
2 medium firm tomatoes, diced
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    Heat the oil in a wide skillet. Add the bell pepper and sauté over medium heat for about 2 minutes. Add the squash and corn and continue to sauté, stirring frequently, until all the vegetables are tender-crisp to your liking.

    Step 2

    Add the tomatoes and continue to sauté briefly, just until they have lost their raw quality. Season with salt and pepper, and serve.

  2. Menu

    Step 3

    Summer Squash and Corn Sauté (this page)

    Step 4

    Soy Sloppy Joes (page 151)

    Step 5

    Bountiful tossed salad

    Step 6

    Stone-ground tortilla chips

  3. nutrition information

    Step 7

    Calories: 97

    Step 8

    Total Fat: 4g

    Step 9

    Protein: 2g

    Step 10

    Carbohydrate: 13g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 7mg

The Vegetarian 5-Ingredient Gourmet
TagsAmericanBell PepperVegetableSummer SquashSquashCornTomatoSideLunchDinnerGluten FreeDairy FreeVegetarianNut FreeVeganQuickEasySauteSummerCookbooks
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