I’m still whittling down my vegetable bounty from my Sunday trip to Bargain Town, and tonight I threw together a summer vegetable sauté to go with links of smoked sausage and smashed red skin potatoes.
Summer Vegetable Sauté
1/4 cup olive oil
2 cups sliced okra
5 green onions, white and tender green parts cut into thin rounds
1 large or 2 small zucchini, quartered lengthwise and cut into 1/4-inch pieces
3 ears corn with kernels removed
1 cup grape or cherry tomatoes
Salt and pepper to taste
Instructions
Heat olive oil in a deep sauté pan over medium high heat. Add okra, and cook 2 to 3 minutes to reduce its slime factor. Throw in onions, cooking for 1 minute; then zucchini, cooking 3 minutes more. Stir in corn, and cook for 4 minutes. Add tomatoes, and turn off the burner (they’ll be ready to burst by the time your plate hits the table).
Serves 6