Summer Veggie Skillet

At the end of Summer in Idaho, gardens, markets, and stores are bursting with ripe produce. This recipe is a great way to enjoy Summer’s veggies.

Check out this seasonal produce calendar from Idaho Preferred to explore what’s in season any time of the year.

Summer Veggie Skillet

At the end of Summer in Idaho, gardens, markets, and stores are bursting with ripe vegetables. This is a great way to enjoy their flavors when they're at their best and cost the least.
Print Recipe
CourseSide Dish
Servings4
Calories75kcal

Equipment

  • cutting board
  • Knife
  • Skillet
  • Spoon

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 onion chopped
  • 1 Garlic clove minced
  • 1 medium zucchini halved and quartered
  • 1 ear sweet corn kernels cut off
  • 1 1/2 cups tomatoes chopped or cherry tomatoes cut in half
  • 1/4 cup fresh basil chopped (save a pinch for garnish)
  • Salt & pepper to taste

Instructions

  • Wash hands before preparing food.
  • In a skillet over medium-high heat, add vegetable oil.
  • Add onion, garlic, a pinch of salt, and cook until almost tender.
  • Add zucchini, corn, tomatoes, and ground pepper and cook until almost tender.
  • Stir in basil and heat through. Garnish basil and serve warm.

Notes

Try some other Idaho Summer produce!
Nutrition Facts
Summer Veggie Skillet
Serving Size
 
0.5 cup
Amount per 1 Serving
Calories
75
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Sodium
 
11
mg
0
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
349
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published.

Up ↑

%d bloggers like this: