Summer’s here, and with it comes a bounty of vibrant veggies that just beg to be tossed into a sizzling pan. I stumbled upon this recipe during a backyard barbecue—between the laughter and the smell of sunblock, someone slipped me a note with the simplest instructions. It’s a wonder how these sautéed summer vegetables, with their tender-crisp edges and bursts of color, can turn any ordinary meal into a celebration of the season. Imagine a rainbow on your plate; this dish might just be that.
Steps
- Begin by heating a large nonstick skillet over medium heat. Once the skillet is hot, add olive oil, diced red onion, and minced garlic, cooking until they release a fragrant aroma, which should take approximately 1 to 2 minutes.
- Increase the heat to medium-high and introduce the julienned zucchini, yellow squash, and carrot to the skillet. Season the vegetables with salt and pepper according to your taste preferences, and cook for about 1 minute.
- Stir the mixture to ensure all ingredients are well combined and continue cooking for an additional 1 to 2 minutes. The vegetables should be tender yet still slightly firm. Taste for seasoning, adjust salt if necessary, and serve the dish while hot.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup red onion, diced
- 3 cloves garlic, minced
- 8 ounces zucchini, julienned
- 8 ounces yellow squash, julienned
- 4 ounces (about 1 medium) carrot, julienned
- Salt, to taste
- Freshly cracked pepper, to taste
Nutritional Values
Calories: 264 kcal | Carbohydrates: 32 g | Protein: 8 g | Fat: 16 g | Sodium: 96 mg | Fiber: 8 g | Sugar: 16 g
FAQ
- What are the main ingredients for sautéed julienned summer vegetables?
- The primary ingredients include zucchini, yellow squash, and carrots, all cut into julienne strips. Additionally, you’ll need extra virgin olive oil, red onion, garlic, salt, and freshly cracked pepper.
- How can I julienne vegetables quickly?
- The most efficient way to julienne vegetables is by using a mandolin equipped with a julienne blade. While you can use a sharp knife if you’re skilled, a mandolin simplifies the process significantly.
- What dishes pair well with sautéed summer vegetables?
- This side dish complements grilled foods exceptionally well, with grilled fish being a particularly great pairing. It provides a noodle-like texture that enhances any meal.
- Can I use pre-shredded carrots instead of julienning them myself?
- Yes, you can use pre-shredded carrots as they can be tougher to julienne manually, saving time and effort.
- What is the nutritional information for a serving of sautéed julienned summer vegetables?
- A serving size of 1 cup contains approximately 66 calories, 8 grams of carbohydrates, 2 grams of protein, 4 grams of fat, 24 mg of sodium, 2 grams of fiber, and 4 grams of sugar.
Tips
- Use a mandolin with a julienne blade to quickly slice the vegetables into thin, spaghetti-like strips. This tool is particularly useful for achieving uniform cuts and saving time.
- For tougher vegetables like carrots, consider purchasing pre-shredded options to simplify preparation and ensure even cooking.
- Start by cooking the onions and garlic until fragrant before adding the julienned vegetables; this will enhance the overall flavor of the dish.
- Cook the vegetables just until they are tender yet still firm to maintain a pleasant texture reminiscent of noodles.
Equipment
- Mandoline with a julienne blade: This tool is recommended for cutting the vegetables into thin, uniform strips.
