The summer vegetables in a pan are a tasty and light side dish, flavorful and colorful, that is quick to prepare. It’s a perfect side dish for everyday lunch or dinner, to accompany meat or fish dishes. Also use it for couscous or bruschetta for your appetizers. Would you like to try it with me? Here’s the recipe! I’ll leave you other vegetable dishes to try.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Summer Vegetables in a Pan
- 2 eggplants
- 3 zucchini (medium)
- 2 bell peppers (1 yellow, 1 red)
- 1 clove garlic (large)
- chives
- extra virgin olive oil
- salt
- pepper
- 3.5 oz fresh scallion
Tools for Summer Vegetables in a Pan
- Pan
Steps for Summer Vegetables in a Pan
First, clean all the vegetables, starting with the scallion: remove the ends and the first skin, then chop it very finely and place it in the pan. Move to the other vegetables, trying to cut them all to the same size, not too small.
Turn on the heat and gently sauté the scallion and minced garlic. Then add the vegetables, season with salt and pepper, add the chopped chives, and let cook over moderate heat for about 15 minutes, stirring occasionally.
If the vegetables stick during cooking, add a couple of tablespoons of water and continue cooking.
The vegetables should remain crunchy and firm; at the end of cooking, turn off the heat and season with oregano and a drizzle of raw oil. Now your vegetables are ready to be served at the table.
-
If you like, follow me on Facebook by clicking on The Recipe Book of the Vergare and leave your like. Looking forward to seeing you, Ivana.
You can also find me on Instagram and Pinterest.
If you liked this recipe, click the stars below; to give the maximum, click directly on the last star. Your rating is very important to me. Thank you.
Return to the HOME to read all the other recipes.
