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Sautéed Summer Vegetables
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Test Kitchen Approved Recipe

YIELD
4 to 6 servings

TIME
Active Prep: 5 min
Cook: 8 min

INGREDIENTS

  • 1 1/2 Tbsp. vegetable oil
  • 1/2 lb. fresh green beans, trimmed and cut into 2-inch pieces
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1/4 onion, sliced
  • 1/4 tsp. Minced Garlic
  • 1 tsp. Country Onion Herb Veggie Shaker

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NOTES

This recipe was submitted by Savory fan Jeni Pittard, the blogger behind Jeni’s Kitchen.



DIRECTIONS

Heat oil over medium heat in a large skillet. Add vegetables and garlic. Cook for 6 to 8 min., tossing occasionally, until vegetables are tender but still have a slight bite to them. Sprinkle with Country Onion Herb Veggie Shaker, stir to incorporate, and serve.



SERVING SUGGESTIONS

Serve as a side with roasted or grilled meats. Alternatively, serve as a main dish over rice or noodles.

THANKS TO
Jeni Pittard

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

4oz Canister  
$9.95

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