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End of Summer Veggie Saute

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Saying goodbye to summer with a delicious dish

Grab the last of the summer squash and garden-fresh cherry tomatoes and saute them into this healthy vegan dinner recipe.

Saying goodbye to summer with a delicious dishG

End of Summer Veggie Saute

Serves 4


    • 3 tablespoons olive oil
    • 1 small onion, finely chopped
    • 1 zucchini, ends trimmed, sliced crosswise
    • 1 yellow crookneck squash, ends trimmed, sliced crosswise
    • 1 pint cherry tomatoes
    • 4 cloves garlic, crushed
    • Salt and freshly ground black pepper
    • Handful of fresh basil leaves

1. In a large skillet over medium heat, heat oil.

2. Add onion, zucchini, and squash and cook, stirring often for 3 minutes.

3. Stir in tomatoes and cook, stirring often, for 5 minutes.

4. Stir in garlic and season with salt and pepper.

5. Stir in basil and serve immediately.

More healthy vegan recipes
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Vegan penne alla vodka

Vegan fish and chips

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