Sautéed Summer Veggies Recipe

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Featuring favorite summer veggies, all crowned with a cascade of fresh basil and crumbles of creamy goat cheese. So very simple … yet startling, surprisingly delicious!

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Part of the genius of this recipe is constructing those layers one at a time, adding different veggies to your skillet as you build.

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Swipe up for full recipe!

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INGREDIENTS:

- red onion - yellow squash - zucchini - corn kernels - cherry tomatoes false

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Heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onions and cook for about 1½ minutes, until they're softening and just starting to brown a little. false

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Add yellow squash and zucchini to the pan, spreading them out so as many slices as possible are directly in contact with the bottom of the pan. false

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Add tomatoes and basil, and sprinkle salt and pepper over all the vegetables. Cook for 1 minute more while stirring everything together. false

TIP

You can choose to use all yellow squash, or all zucchini, but it's prettier if you use both. false

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