Ingredients
Scale
- 2 cups ripe tomatoes, chopped
- 1 cup zucchini, sliced
- 1 cup bell peppers, diced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Gather your fresh ingredients by selecting ripe vegetables from your garden or local market.
- Wash your produce thoroughly under cool water to ensure cleanliness.
- Chop your vegetables into bite-sized pieces, keeping herbs nearby.
- In a skillet, heat olive oil over medium heat, sauté onions and garlic until fragrant, then add chopped vegetables. Cook until tender and season.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Serving Suggestions: These sautéed vegetables can be served over quinoa or pasta, or added to an omelette.
- Customization: Feel free to use other seasonal vegetables like eggplant or corn.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg