Mediterranean Sautéed Summer Vegetables with Roasted Red Peppers
Delight in the vibrant flavors of summer with this Mediterranean Sautéed Summer Vegetables recipe, featuring tender yellow squash and zucchini, complemented by the tangy brightness of roasted red peppers. Enriched with the aromatic depth of sautéed onions and a splash of white wine, this dish is perfect as a side or a light main course. Easy to make, it brings the essence of Mediterranean cuisine to your kitchen. Share this wholesome recipe with family and friends for a nutritious meal that celebrates seasonal vegetables.
N/A
Servings
75
Calories
9
Ingredients
Ingredients
onion
1 medium (sliced thinly)
yellow squash
3 medium (sliced)
zucchini
3 medium (sliced)
butter
2 tablespoons (melted)
olive oil
2 tablespoons (for sautéing)
white wine
1/4 cup (for deglazing)
roasted red peppers
1 (12 ounce) jar (julienned and drained)
salt
to taste (optional)
pepper
to taste (optional)
Instructions
1
In a large skillet, melt the butter over medium heat, then add the olive oil to create a rich base.
2
Once the butter is melted and bubbling, add the thinly sliced onions. Sauté for about 5 minutes, or until the onions become soft and translucent.
3
Pour in the white wine, scraping up any flavorful bits from the bottom of the skillet, then add the sliced yellow squash and zucchini. Stir well to combine.
4
Continue to cook over medium heat, stirring occasionally, until the squash and zucchini begin to soften, around 8-10 minutes.
5
Reduce the heat to low and cover the skillet. Allow the vegetables to cook gently for an additional 20-25 minutes, or until they are tender and infused with flavor.
6
During the last few minutes of cooking, fold in the julienned roasted red peppers, allowing them to heat through.
7
Taste and season with salt and pepper as desired before serving.
Nutrition Information
4.5g
Fat
7g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Sautéed Summer Vegetables recipe?
It is a vibrant summer dish featuring yellow squash, zucchini, and roasted red peppers sautéed with onions and white wine for a nutritious meal.
What are the primary vegetables used in this recipe?
The main vegetables are yellow squash, zucchini, and thinly sliced onions.
How much yellow squash is required?
The recipe calls for 3 medium yellow squashes, which should be sliced before cooking.
How many zucchinis are needed?
You will need 3 medium zucchinis, sliced to match the yellow squash.
How are the onions prepared?
One medium onion should be sliced thinly and sautéed for about 5 minutes until soft and translucent.
What type of fats are used for sautéing?
The recipe uses a combination of 2 tablespoons of butter and 2 tablespoons of olive oil to create a rich base.
What is the purpose of the white wine?
A 1/4 cup of white wine is used to deglaze the skillet, scraping up flavorful bits from the bottom after sautéing the onions.
How do I prepare the roasted red peppers?
Use one 12-ounce jar of roasted red peppers, which should be drained and julienned before being folded into the dish.
When do I add the roasted red peppers?
The peppers are added during the last few minutes of cooking to allow them to heat through without overcooking.
How long does the initial sauté of squash and zucchini take?
They should be stirred occasionally over medium heat for about 8 to 10 minutes until they begin to soften.
What is the total simmering time for the vegetables?
After the initial sauté, the heat is reduced to low and the skillet is covered for an additional 20 to 25 minutes.
Is this recipe suitable for a vegetarian diet?
Yes, it is an easy vegetarian recipe consisting of seasonal vegetables and healthy fats.
How many calories are in a serving of this dish?
There are approximately 75 calories per serving.
What is the fat content per serving?
Each serving contains about 4.5g of fat.
How many carbohydrates are in this recipe?
There are 7g of carbohydrates per serving.
What is the protein content of this vegetable sauté?
The dish provides approximately 1.25g of protein per serving.
Can I make this recipe vegan?
Yes, you can easily make it vegan by replacing the 2 tablespoons of butter with additional olive oil or a plant-based butter.
What tags are associated with this recipe?
Tags include vegetable sauté, Mediterranean recipe, healthy side dish, and summer vegetables.
Can this dish be served as a main course?
Yes, while perfect as a side dish, its hearty vegetable content makes it suitable for a light main course.
Do I need to season the vegetables?
Yes, you should taste and season the dish with salt and pepper as desired before serving.
How many ingredients are in this recipe?
There are 9 ingredients in total, including the vegetables, cooking fats, wine, and optional seasonings.
Is the zucchini peeled or unpeeled?
The recipe specifies sliced zucchini; generally, the skin is left on for Mediterranean sautés to provide color and texture.
Can I substitute the white wine?
If you prefer not to use alcohol, you can substitute the wine with vegetable broth or a splash of water for deglazing.
What is the preparation style for the yellow squash?
The 3 medium yellow squashes should be sliced into rounds or half-moons.
Does this dish require a specific type of skillet?
A large skillet with a lid is recommended so that the vegetables can be covered and steamed during the final cooking phase.
Is this a good recipe for seasonal summer produce?
Absolutely, it is designed to celebrate seasonal summer vegetables like squash and zucchini.
How do you create the rich base for the sauté?
The base is created by melting butter over medium heat and then adding olive oil before the onions are introduced.
Should the roasted red peppers be fresh or jarred?
The recipe specifically calls for a 12-ounce jar of roasted red peppers for convenience and tangy flavor.
How long is the total cooking process?
The total active and passive cooking time is approximately 35 to 40 minutes.
What is the final texture of the vegetables?
The vegetables should be tender and thoroughly infused with the flavors of the wine, onion, and peppers.