Summer Farmer's Market Vegetables
A fresh and satisfying blend of seasonal vegetables with a simple dressing.
Servings: 4
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
Calories: 117kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 152mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg
