Sautéed Summer Vegetables ​

​twohealthykitchens.com
serves 4
Ingredients

• 1 tablespoon olive oil
• ½ cup red onion (quartered and thinly sliced; from about 1/4 of a medium onion)
• 1 cup yellow squash (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
• 1 cup zucchini (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
• 1 cup fresh corn kernels (cut from 1-2 cobs)
• ½ cup vertically sliced grape or cherry tomatoes
• ¼ cup chopped or thinly sliced fresh basil
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 2 tablespoons crumbled goat cheese

Preparation​​​

• Heat oil in a large nonstick skillet over medium-high heat, swirling to coat.
• Add onions and cook for about 1½ minutes, until they're softening and just starting to brown a little. Push onions to the outside of the pan.
• Add yellow squash and zucchini to the pan, spreading them out so as many slices as possible are directly in contact with the bottom of the pan. Cook for about 2 minutes without stirring, then flip the squash and zucchini, and add the corn on top. Continue cooking, stirring the vegetables together frequently, for about 4-5 minutes more. Try to keep as many slices of squash and zucchini in contact with the bottom of the pan as you can, so they develop a few nicely seared, golden brown spots without becoming too mushy.
• Add tomatoes and basil, and sprinkle salt and pepper over all the vegetables. Cook for 1 minute more while stirring everything together. You want the tomatoes and basil to be warmed but not mushy or wilted, and the salt and pepper to be incorporated evenly.
• Remove from heat, and add goat cheese (sprinkling on top or stirring throughout). Serve immediately.

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