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Summer Vegetable Sauté

Mini mozarella balls are the perfect addition to this summer sautee.

This dish cooks quickly, so have all ingredients prepped and ready. Don’t overcook the vegetables. They should be tender-crisp when finished. This is an excellent accompaniment to grilled meats and fish.

Below are 3 variations, but feel free to improvise for seasonality and personal tastes:

Option 1: Allow vegetable mixture to cool to room temperature, then add fresh mozzarella (1-inch diced pieces or balls). Serve immediately or refrigerate until ready to serve.

Option 2: Change out the seasonings for a different flavor profile. For instance, red wine vinegar, oregano, and feta cheese for a Greek taste. Or substitute other seasonings as you like.

Option 3: Substitute or add other summer vegetables, such as zucchini, peas, or sweet corn removed from cob.

Find more recipes and stories from Susan Mintert at Indiana Home Cooks Podcast

Summer Vegetable Sauté

Ingredients

  • 1/2 C diced red onion (1-inch dice)
  • 1 C diced sweet mini peppers, or any sweet peppers, any color (1-inch dice)
  • 1 C grape or cherry tomatoes, halved
  • 2 T extra virgin olive oil, plus more for drizzling
  • 1 T balsamic vinegar
  • 1/2 tsp honey
  • Kosher salt
  • Fresh ground pepper
  • 1-2 T fresh basil, chopped

Instructions

  1. Heat a non-stick sauté pan or skillet on medium-low heat.
  2. Drizzle with olive oil and toss in onions and peppers. Increase heat to medium.
  3. Stir gently, but don’t over-stir, so as to allow veggies to brown slightly.
  4. Sprinkle with a pinch (1/4 tsp) kosher salt and a grind or two of pepper.
  5. After 3 minutes, add the tomatoes. Stir gently and allow tomatoes to begin to blister their skins.
  6. After 2-3 minutes, drizzle veggies with vinegar and add honey. Lightly toss to combine, then remove from heat. Allow to cool slightly.
  7. Transfer mixture to a serving bowl, add chopped basil and taste for salt/pepper, adjust if needed. Give it another drizzle of olive oil and serve immediately.
https://indianapublicmedia.org/eartheats/summer-vegetable-saut/


Below are 3 variations, but feel free to improvise for seasonality and personal tastes:

Option 1: Allow vegetable mixture to cool to room temperature, then add fresh mozzarella (1-inch diced pieces or balls). Serve immediately or refrigerate until ready to serve.

Option 2: Change out the seasonings for a different flavor profile. For instance, red wine vinegar, oregano, and feta cheese for a Greek taste. Or substitute other seasonings as you like.

Option 3: Substitute or add other summer vegetables, such as zucchini, peas, or sweet corn removed from cob.

Find more recipes and stories from Susan Mintert at Indiana Home Cooks Podcast

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