Vegetable Saute

Summer Zucchini, Corn, and Sweet Peppers

By Sally Cameron on August 19, 2012

gluten-free, Side Dishes, the daniel plan, vegan, vegetables, vegetarian,

5 Comments

When clients asked for this dish three times in one week, I knew I had to post it for you. It’s a quick and healthy mixed vegetable sauté that makes the most of summer zucchini, corn and sweet peppers.

This side dish takes the saying “eat your colors” to a new level. It’s appetizing for the eye and tastes great.

A Hit of  Dish

I’ve been cooking for NHL professional athletes this summer. For these guys in particular, food is really fuel. They train hard and eat like crazy. I’m continually working to keep side dishes interesting as well as healthy.

This combination of zucchini, sweet corn and sweet bell peppers really hit the spot for them. They could not get enough of it. No matter how much I cooked, they ate it all. That always makes me smile.

Prep Your Vegetables: Knife Skills Practice

For the zucchini, I like to use the baby version when its available, but regular zucchini works fine. For the baby zucchini, trim off the stem and cut on the diagonal. For regular size zucchini, quarter the squash lengthwise, trim out the seedy centers and cut on the diagonal into about 1/2″ wide (1 1/2 cm) pieces.

How To Cut Up a Bell Pepper

Cutting up vegetables like bell peppers is a challenge. Here’s to handle them. Cut off the top and bottom. Stand the pepper up and cut a slice through the side to open it up. Remove the large seed core.

Lay the pepper flat and holding your knife parallel to  the cutting board, trim out the ribs and seeds that are left. From here, cut the pepper into long thin slices. Lay them together, then cut across creating a perfect dice.

How to Remove From the Cob For the corn, remove the husk and silk, then drop into boiling salted water for three minutes. Remove the corn and drain on a kitchen towel. With a sharp knife, cut the cob in half to make it more manageable. Stand the cob on end, then cut the kernels from the cob into strips and set aside.

All of the vegetables get a quick sauté with a little olive oil, some chopped shallot and garlic, then combined. Fresh herbs make s nice finish but are optional.

If you have a hard time getting your family to eat vegetables, try vegetable mixes. The combination of colors and flavors make them a lot more interesting as well as healthy.

Helpful Links:

5 Comments

Leave a Comment
Margaret Rizzuto | August 20, 2012 at 8:42 am

Looks great – I’ll be giving this a go. I like the step by step images too!

Madonna | August 20, 2012 at 4:45 pm

This is a beautiful dish. I am getting rather snobby if a dish is just chunked up. I want a nice dice on my veg. Great dishes for presentation. I think this would be delicious with your fish you made awhile back. Cooking for athletes, what a great job.

Sam @ My Carolina Kitchen | August 22, 2012 at 8:25 am

I read your comment about Pinterest on Will Write for Food and clicked over to see your site. No wonder you are successful on Pinterest, your photos are fabulous. I’m following all of your boards now and liked you on FB. You are very inspiring.

This zucchini corn & pepper saute sounds wonderful and a great way to eat your vegetables.
Sam

Shut Up & Cook | August 23, 2012 at 8:51 pm

Everything really is better in a darling little pot!

Sabine | April 29, 2014 at 10:11 pm

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researching on Google for something else. Nonetheless I am here now and would just like to say thanks for a tremendous post.

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