fbpx

Sautéed Summer Vegetables With Goat Cheese

20 Mins. Serves 4-6 Looking for a way to eat all those great summer vegetables? This recipe uses them all! #STARFineFoods Ingredients: 2 Tbsp. STAR Extra Virgin Olive Oil 2 cloves garlic, minced 1 small red bell pepper, sliced into thin strips 1 small green bell pepper, sliced into thin strips 1 to 2 cups seasonal vegetables 1 medium zucchini, coarsely grated 1 medium yellow summer squash, coarsely grated Salt Ground black pepper 4 oz. goat cheese, crumbled 1/4 cup loosely packed fresh basil leaves 1/2 cup pitted kalamata olives, optional Instructions:

Warm oil in a 10- or 12-inch skillet on medium heat. Reduce heat to low and add garlic. Cook  the garlic for 6 to 8 minutes or until it is soft and fragrant but not browned.

On medium heat, add peppers and stir to coat. Cook for 2 minutes, stirring often.

Add seasonal vegetables and cook for 1 to 2 minutes. Mix in grated zucchini and yellow squash. Cook until the squashes begin to turn translucent.

Season with salt and pepper to taste.

Transfer to a platter or individual serving plates. Top hot vegetables with goat cheese, basil leaves and kalamata olives. Serve immediately.

Sautéed Summer Vegetables With Goat Cheese

Looking for a way to eat all those great summer vegetables? This recipe uses them all! #STARFineFoods

Ingredients

  • 2 Tbsp. STAR Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 small red bell pepper, sliced into thin strips
  • 1 small green bell pepper, sliced into thin strips
  • 1 to 2 cups seasonal vegetables
  • 1 medium zucchini, coarsely grated
  • 1 medium yellow summer squash, coarsely grated
  • Salt
  • Ground black pepper
  • 4 oz. goat cheese, crumbled
  • 1/4 cup loosely packed fresh basil leaves
  • 1/2 cup pitted kalamata olives, optional

Instructions

1

Warm oil in a 10- or 12-inch skillet on medium heat. Reduce heat to low and add garlic. Cook  the garlic for 6 to 8 minutes or until it is soft and fragrant but not browned.

2

On medium heat, add peppers and stir to coat. Cook for 2 minutes, stirring often.

3

Add seasonal vegetables and cook for 1 to 2 minutes. Mix in grated zucchini and yellow squash. Cook until the squashes begin to turn translucent.

4

Season with salt and pepper to taste.

5

Transfer to a platter or individual serving plates. Top hot vegetables with goat cheese, basil leaves and kalamata olives. Serve immediately.

1

Warm oil in a 10- or 12-inch skillet on medium heat. Reduce heat to low and add garlic. Cook  the garlic for 6 to 8 minutes or until it is soft and fragrant but not browned.

2

On medium heat, add peppers and stir to coat. Cook for 2 minutes, stirring often.

3

Add seasonal vegetables and cook for 1 to 2 minutes. Mix in grated zucchini and yellow squash. Cook until the squashes begin to turn translucent.

4

Season with salt and pepper to taste.

5

Transfer to a platter or individual serving plates. Top hot vegetables with goat cheese, basil leaves and kalamata olives. Serve immediately.

Prep Time: 10 Mins.

Cook Time: 20 Mins.

Total Time: 30 Mins.

Serves: 4-6

Related Recipes

Newsletter Sign-Up

Get tasty recipes, cooking tips and great offers from STAR.