Sautéed Italian-Style Vegetables

Sautéed Italian-Style Vegetables
4 from 1 ratings
Sautéed vegetables are the perfect side dish for any seasonal meal. I love serving this dish with a grilled steak or seafood. Click here to see more recipes on Cindy's Table.
  • 2 tablespoon olive oil
  • 2 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • one 15-ounce can san marzano whole tomatoes or diced tomatoes, with juices
  1. Heat the olive oil in a large sauté pan, over medium-high heat. Add the zucchini, peppers, onion, and garlic.
  2. Season with salt and pepper and toss. Next add in the parsley, basil, thyme, and, if using, the red pepper flakes. Cover and let the vegetables cook for 5 minutes.
  3. Add in one can of tomatoes and bring to a boil. If using whole tomatoes, break apart using a wooden spoon. Lower to a simmer and cook until the tomato juices reduce.
  4. Taste for additional seasonings, serve with your favorite main course.