Summer Squash Medley

Summer squash is called ‘summer’ squash because it is harvested during the summer season when it is at its peak freshness and flavor.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Summer Squash Medley

Cooking Method: Sautéing Cuisine: American Courses: Gluten free, Lunch, Vegetarian Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 2 cup Yellow squash
• 2 cup Zucchini
• 1 cup Red bell pepper
• 1 cup Yellow bell pepper
• 2 tablespoon Olive oil
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Fresh basil leaves

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and sauté for 1 minute.
3. Add sliced yellow squash, zucchini, red bell pepper, and yellow bell pepper to the skillet.
4. Season with salt and black pepper.
5. Sauté for 10-12 minutes, until the vegetables are tender.
6. Stir in fresh basil leaves.
7. Remove from heat and let it rest for 5 minutes.
8. Serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 12g4%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.