Summer Vegetable Sauté
Prep time: 15 min
Cook time: 15 min
This simple side dish contains zucchini, corn, and red bell pepper. Enjoy with your favorite pasta salad during a summer picnic or any time of year.
Makes
5 servings
Serving size
⅓ cup
Ingredients
2 tablespoons unsalted butter
⅛ teaspoon garlic powder
⅛ teaspoons pepper
8 ounces frozen corn kernels
½ cup red bell pepper, chopped
2 cups zucchini, chopped
2 tablespoons pimientos, chopped
Instructions
- In a skillet over medium-high heat, melt the butter. When melted, add the garlic powder, pepper, and frozen corn. Cook for 3 to 4 minutes, or until thawed and fragrant (if using canned corn, add with the zucchini instead and begin with the peppers and seasonings).
- Add the bell peppers and cook for 2 to 3 minutes, or until fragrant.
- Add the zucchini and cook 4 to 6 minutes or until zucchini are vibrant green and tender crisp.
- Remove from heat and stir in the pimientos.
- Serve ⅓ cup per person.
Cooking Tip
You can substitute olive oil for butter for a healthier option.
Recipe contributed by Satellite Healthcare
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
