Vegetable Medley

Vegetable Medley

 

Yield: 8 servings

 

 

Ingredients:

 

½ Tablespoon oil

 

1 cup thinly sliced, with slices cut in half, red onion

 

½ teaspoon salt

 

1 cup quartered small button mushroom caps

 

4 Tablespoons unsalted butter, melted

 

1 ¼ teaspoons each minced basil

 

¼ teaspoon ground black pepper

 

1 medium ear sweet corn, husks and silk removed and kernels cut from cob or 2 medium ears of cooked sweet corn, on the cob, cut into 2” pieces

 

1 medium zucchini, cut lengthwise in quarters and the quarters sliced in ½” pieces

 

1 medium yellow squash, cut lengthwise in quarters and the quarters sliced in ½” pieces

 

1 cup of ½” pieces of green bell pepper

 

1 cup of ½” pieces of yellow bell pepper

 

½ Tablespoon lemon zest

 

1/8 teaspoon red pepper flakes (optional)

 

 

Garnishes:

 

Snipped Chives

 

Snipped fresh parsley

 

Grated Parmesan

 

 

Process:

 

Heat a cast iron skillet over medium heat. When hot, add oil.

 

When oil shimmers, add onions and salt.

 

Add mushrooms.

 

Sauté until the onions are translucent and tender and the mushrooms are sweating.

 

Add butter, corn cut off the cob, zucchini, basil, black pepper, lemon zest, red pepper flakes (optional) and yellow squash. Stir to combine.

 

Fry until zucchini is fork tender.

 

Add bell peppers, corn on the cob, and tomatoes. Heat through.

 

Plate, garnish and serve.