Summer Sautéed Veggies Recipe

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Summer sauteed veggies - Dr. Axe

Thinking of new ways to get your family to eat veggies can become tiring, and don’t get me started on bland, overcooked vegetables — they give the good ones a bad rep. You won’t have that problem with these summer sautéed veggies.

This simple recipe is a delicious way to showcase the season’s fresh produce with minimal effort — and minimal heat during those steamy evenings. Make this summer sautéed veggies recipe after a farmers market haul with the best-quality vegetables you can find. It’s worth it!

Summer sautéed veggies ingredients - Dr. Axe

Key Ingredients

This summer sautéed vegetables recipe uses nothing but healthy ingredients. Here are the key players in this sautéed veggies recipe:

  • Zucchini — Loaded with vitamins and minerals, zucchini is a summer vegetable that provides an array of antioxidants that combat inflammation. It’s also good for the gut, eyes, thyroid and adrenals.
  • Yellow squash — As a low-carb vegetable, yellow squash nutrition offers a healthy dose of vtiamin C, potassium, iron, vitamin K and B vitamins, and it can be eaten as part of a low-carb diet.
  • Grape tomato — No matter the type — in this case, grape tomatoes — tomato nutrition is great for combatting chronic disease and inflammation, and it’s great for heart, eye, skin and bone health.
  • Coconut oil — Coconut oil supplies healthy fats and is a much healthier option than hydrogenated cooking oils.
  • Garlic — Supplying flavonoids, oligosaccharides, amino acids, allicin and sulfur, garlic is great for protecting against disease, including heart disease, cancer, diabetes, dementia and more.
  • Oregano — Another powerful super herb, oregano is an antioxidant, antibacterial, anti-inflammatory powerhouse that supports immunity and boosts overall health.

How to Make Summer Sautéed Veggies

Start by heating coconut oil in a large skillet over medium-high heat. Add the garlic, and cook for about 30 seconds, stirring to make sure it doesn’t burn.

Add in the zucchini, squash, salt and pepper. Let those cook for three minutes, stirring occasionally.

Summer sautéed veggies process - Dr. Axe

Next, add in the red and yellow tomatoes. How awesome do all these colors look together?

Continue cooking these summer sautéed veggies for about another three minutes, until the vegetables are just tender. Then remove from the heat, stir in the fresh oregano and serve.

These summer sautéed veggies are perfect as a side dish with grilled meats. They also taste just as good when they’re at room temperature.

Take them to your next cookout, and enjoy.

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Summer sauteed veggies - Dr. Axe

Summer Sautéed Veggies Recipe


  • Author: Dr. Josh Axe
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This summer sautéed veggies recipe is delicious and healthy! It’s packed full of nutrients like vitamin A and vitamin C and tastes great too!


Ingredients

Scale
  • 1 tablespoon coconut oil
  • 5 cloves garlic, sliced
  • 2 yellow squash, halved and sliced
  • 1 zucchini, halved and sliced
  • 1 cup red grape tomatoes
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh oregano

Instructions

  1. In a large skillet, heat oil over medium-high heat.
  2. Add garlic and cook, stirring for about 30 seconds.
  3. Add yellow squash, zucchini, salt and pepper. Stir and cook for about 3 minutes.
  4. Stir in the tomatoes and continue cooking just until vegetables are tender (about 3 more minutes).
  5. Remove from heat and stir in the oregano.

Notes

  • You can add any other vegetables of your choosing to alter the recipe and change the flavor profile.
  • If you don’t have coconut oil handy or prefer another cooking, that’s fine. Just make sure it’s a healthy one, such as avocado oil or sesame oil.
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Category: Side Dishes
  • Method: Sautee
  • Cuisine: American

Nutrition

  • Serving Size: 194g
  • Calories: 71
  • Sugar: 4.3g
  • Sodium: 244mg
  • Fat: 3.9g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0g
  • Carbohydrates: 8.8g
  • Fiber: 3.3g
  • Protein: 2.7g
  • Cholesterol: 0mg

Keywords: sauteed veggies, summer sauteed vegetables, summer sauteed veggies recipe, sauteed veggies recipe, sauteed vegetables recipe, summer sauteed vegetables recipe

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8 Comments

  1. Julie Glass-Hiebert on

    I have severe IBS, and intensive diverticuli, also food sensitivities to dairy fat, tomatoes, some nuts grains, and certainly seeds, some thick-skinned beans, lentils, hamburger. I also have a strong allergy to aspirin and penicillin, molds. I’ve heard there’s foods to watch that are related to those. I’m curious about paleo, don’t know if quinoa which I mix with rice is dangerous for diverticuli. I’m desperately trying to increase fiber and liquids, reduce bad carbs. I’m learning how to cook and bake gluten-free, want to move towards non-GMO and organic. It’s really tough navigating online recipes and substitutions with all this!

    Reply
  2. Julie on

    What is the diet and how to get started? Are there recipes out and on the web? My Nutritionialist was caught dead in her tracts. Will mail me what she has on nutrition that is currently used today. This is all that’s being offered. What do I do?

    Reply
    • Lisa H. on

      What diet are you talking about? Surely a nutritionist would know her stuff. Are you talking about the bone broth challenge?

      Reply
  3. Julie on

    How do I start? Go to organic market and spend all day trying to buy only foods for the week. I hate shopping! ???

    Reply
  4. Peggy luvene on

    I am interested in clean eating. I know it can be expensive, so I will have to start one day at a time making improvements.

    Reply

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