If you're over-run with Summer vegetables, I have a really simple and delicious recipe for you! I first made these Sautéed Summer Vegetables a few weeks ago when my basil plant started taking off. I got just a handful of leaves from it then, but still - it was exciting stuff at the time.
Now, this same basil plant is practically a small tree and I'm torn between killing it or moving it to a more discreet location. The neighbors are probably wondering what that giant green plant is in my front yard. (This is plausible because most of them don't seem to have hobbies and I'm quite sure they DO have conversations about things like...well, yards and plants and things.)
I came back from the Farmer's Market today with a huge pile of zucchini and tomatoes, and with the basil plant in my front yard well past knee-high, you better believe: this it's what's for dinner.
I'm also making unless burgers with caramelized onions and spicy mayo (another "Paleo Recipes" magazine find - more on that gold mine soon) and big scoops of this goodness go on the side.
1 red bell pepper, chopped
1 zucchini, quartered and chopped
1 ear of corn, blanched or grilled, kernels removed
2-3 cloves of garlic, minced
handful of basil leaves, roughly chopped
olive oil, sea salt, and fresh black pepper
1. In a large skillet over medium heat, add olive oil and garlic and salute until fragrant, about 1 minute.
2. Add red pepper and zucchini, stirring occasionally, until done to your liking. (I like my vegetables cooked al dente - with a bit of a bite to them.) Add the corn and toss to combine.
3. Remove from heat and add salt and pepper to taste, then garnish with fresh chopped basil.
COOKS' NOTE: If you have leftovers, these vegetables are *so* good inside an omelet with some crumbled goat cheese or a spoonful of pimiento cheese.