By Dane Feldman
Photo by Dane Feldman.
Sautéed vegetables have become a bit of a staple in our house during the summer months. There are so many variations and fresh vegetables to use this time of year, so sautéed veggies are a wonderful side that we rarely tire of.
What you’ll need:
1/2 large Spanish onion coarsely chopped
1 tbsp chopped garlic
1 tbsp olive oil
1 dried chili pepper
1 cup chopped garden string beans
5-6 leaves garden Thai basil OR 1 tbsp chopped
1 cup chopped tomatoes and their juices
Slice and grill the zucchini first. Then, cook the onion, garlic, and olive oil until onions are transparent in a large pan. Stir with a large spoon and add in the string beans. Stir again before adding in the pepper. Then add in the basil and zucchini before stirring once again. Finally, add in the tomatoes and stir once more.
Let the mixture simmer on low heat for about 20 minutes.
This side dish goes well with a meatier fish on the grill, chicken burgers, or grilled chicken. Serve with some baked potatoes as well to round out the whole serving.