Summer Vegetable Saute

This summer squash sauté is the kind of dish that practically cooks itself when the garden is overflowing. Four summer squash, a bell pepper, green onions, and a fresh tomato get a quick turn in a hot skillet with just a touch of chili powder and garlic salt. Simple, seasonal, and on the table in under 40 minutes.

The squash and peppers cook first, getting about 15-20 minutes to soften and develop some color. The tomato goes in at the very end, just long enough to warm through and release its juices into a light, natural sauce. Adding it too early turns the whole thing into a stew instead of a sauté.

A teaspoon of sugar might seem odd in a savory vegetable dish, but it does important work. It balances the acidity of the fresh tomato and rounds out the chili powder’s heat, bringing all the flavors together.

Spooned over hot rice, this is a complete vegetarian meal that’s naturally low-fat and lets the vegetables be the star.

Kitchen Tips

• Slice the squash evenly, about ¼ inch thick, so everything cooks at the same rate. Uneven pieces mean some are mushy while others are still crunchy.
• Don’t crowd the skillet. If your pan isn’t large enough, cook in batches. Crowded vegetables steam instead of sauté and won’t develop any browning.
• Use the freshest, ripest tomato you can find. A flavorless winter tomato would drag this dish down. If good fresh tomatoes aren’t available, skip it and squeeze some lemon juice over instead.
• The chili powder adds warmth, not fire. Half a teaspoon is mild. Add more if you want noticeable heat.

Variations

• Add sliced zucchini alongside the summer squash for a mix of textures and colors.
• Toss in fresh corn kernels cut from the cob for extra summer sweetness.
• Finish with crumbled feta cheese or a squeeze of lime juice for a tangy accent.