Summer Farmer’s Market Vegetables
Updated Jan 28, 2025
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This blend of Summer Farmer's Market Vegetables uses fresh seasonal ingredients and comes together in minutes! If you're ready to enjoy the vibrant flavors of summer then this recipe is for you. It's simple, delicious, and perfect as a side dish or served on top a bowl of creamy risotto (like I did!).
Ingredients
- 1 tbsp Olive Oil
- 1 Zucchini cut into 1/2 inch slices and quartered
- 1 Summer Squash cut into 1/2 inch slices and quartered
- Salt & Pepper to taste
- 20 Sugar Snap Peas cut into thirds at an angle
- 1/2 Tomato chopped
Dressing
- 2 tbsp Olive Oil
- 1 tsp Red Wine Vinegar
- 1 tsp Lemon Juice
- 1/2 tsp Honey
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
Instructions
- Heat olive oil in a pan over medium heat. Add the sliced and quartered zucchini and summer squash. Stir to combine with the olive oil. Cook without stirring for 5 minutes. Stir and season to taste with salt and pepper. Cook for about 5 more minutes or until tender.
- Add the sugar snap peas and tomato. Stir to combine and cook for just a minute to warm up a bit.
- Whisk together all dressing ingredients. Pour over the cooked vegetables. Serve right away as a side dish or on pasta, risotto, etc.
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These vegetables are summer in a dish! The combination of the zucchini, squash, snap peas, and tomatoes blend perfectly with the simple but tangy dressing. Serve it up as a side with chicken or seafood or serve on top of a bed of creamy risotto or al dente pasta. However you enjoy it, it will be fresh and delicious.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Summer Farmer's Market Vegetables
Equipment
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Zucchini , cut into 1/2 inch slices and quartered
- 1 Yellow Squash, cut into 1/2 inch slices and quartered
- Kosher Salt & Black Pepper, to taste
- 20 Sugar Snap Peas, cut into thirds at an angle
- 1/2 Roma Tomato , chopped
Dressing
- 2 tablespoon Olive Oil
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Honey
- 1/4 teaspoon Kosher Salt
- 1/8 teaspoon Black Pepper
Instructions
- Heat olive oil in a pan over medium heat. Add the sliced and quartered zucchini and yellow squash. Stir to combine with the olive oil. Cook without stirring for 5 minutes. Stir and season to taste with salt and pepper. Cook for about 5 more minutes or until tender.
- Add the sugar snap peas and tomato. Stir to combine and cook for just a minute to warm up a bit.
- Whisk together all dressing ingredients. Pour over the cooked vegetables. Serve right away as a side dish or on pasta, risotto, etc.
Video
@carolbeecooks Full embracing the summer vibes on the first day of summer with this farmer’s market risotto ☀️ #summer #risotto #farmersmarket #vegetables
♬ hospital beach - Cottonwood Firing Squad
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
