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Cozy Mom’s Kitchen Summer Vegetable Medley

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A simple, wholesome summer vegetable medley featuring zucchini, squash, bell peppers, cherry tomatoes, and fresh herbs, cooked to tender perfection with a light herb dressing. Perfect for busy summer nights and gatherings.

Ingredients

Scale
  • 2 cups zucchini, medium-sized, sliced into half-moons
  • 1 cup yellow squash, sliced into half-moons
  • 1 cup red and yellow bell peppers, seeded and cut into strips
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 3 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh basil leaves, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon lemon juice, freshly squeezed
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Wash and dry all produce. Slice zucchini and yellow squash into ¼-inch thick half-moons. Cut bell peppers into roughly 1-inch strips. Halve cherry tomatoes and thinly slice the red onion. Mince the garlic cloves finely.
  2. Place a large skillet over medium heat and add 2 tablespoons of olive oil. Warm until it shimmers but does not smoke, about 2 minutes.
  3. Add sliced onions and minced garlic to the pan. Cook gently for 3-4 minutes, stirring often, until onions soften and garlic is fragrant but not browned.
  4. Add bell pepper strips and sauté for another 4-5 minutes until they start to soften but still have a little crunch.
  5. Add zucchini and yellow squash slices along with a pinch of salt and pepper. Stir frequently and cook for 6-7 minutes until veggies are tender but still slightly firm.
  6. Stir in halved cherry tomatoes and cook for 2-3 minutes more until they soften and release some juice.
  7. Remove pan from heat. Drizzle remaining 1 tablespoon olive oil and fresh lemon juice over the veggies. Toss in chopped basil and thyme leaves. Stir gently to combine all flavors. Adjust salt and pepper to taste.
  8. Optional: Sprinkle red pepper flakes on top before serving for a little heat.

Notes

Do not overcrowd the pan; cook in batches if needed for better caramelization. Stir often but gently to avoid mushy veggies. Use high-quality olive oil for best flavor. Fresh herbs are best added off the heat to preserve brightness. Can be roasted at 425°F for 20-25 minutes as an alternative cooking method.

Nutrition

Keywords: summer vegetable medley, zucchini recipe, easy vegetable side, vegan summer dish, gluten-free vegetable medley, fresh herbs, quick vegetable recipe

Find it online: https://ariaappetite.com/summer-vegetable-medley-recipe-easy-cozy-moms-kitchen-veggie-ideas/