Summer Vegetable Saute

Summer Vegetable Saute

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Annie D


This is one of my favorite summer recipes. I adapted it to our taste from a recipe I found online. It originally called for okra in place of the zucchini and I thought even green beans would be good. All kinds of possibilities with different vegetables and seasonings. It is low in calories and fat, too! Enjoy!!


★★★★★ 1 vote


  • 1 Tbsp
    canola or olive oil
  • 1/2 c
    chopped green onion
  • 1 clove
    garlic, minced
  • 1 c
    zucchini, chopped (or one small zucchini)
  • 1 c
    red bell pepper, chopped
  • 1 small
    jalapeno pepper, seeded and finely chopped
  • ·
    cumin, to taste
  • 1 c
    corn kernels, fresh or frozen
  • 1 c
    frozen edamame (can substitute frozen limas)
  • 1/2 to 1 c
    jicama, chopped
  • ·
    juice of 1 or 2 limes
  • 1/3 c
    fresh cilantro, finely chopped
  • 1/8 tsp
  • 1/8 tsp
    freshly ground black pepper

How to Make Summer Vegetable Saute


  1. Directions: Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute.
  2. Add zucchini; sauté 3 minutes. Reduce heat to medium.
  3. Add bell pepper, jalapeno and cumin; cook 5 minutes. Stir often.
  4. Add corn and edamame or lima beans; cook about 7 minutes. Stir often.
  5. Add jicama and lime juice; cook about 2 minutes. Stir often.
  6. Stir in cilantro and sprinkle with salt and pepper. Serve at room temperature.

Printable Recipe Card

About Summer Vegetable Saute

Dietary Needs: Vegetarian
Other Tag: Healthy

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