I am not a fan of the oppressive heat and humidity of the summer, but I love nothing more than cooking with fresh summer vegetables. You know the ones — zucchini, corn, sweet onions, herbs. The ones that you can certainly buy all year round, but don’t taste anything like summer.
Cooking in the summer is art form — too much inside cooking and your house heats up. But grilling can definitely be overdone.
So I rely on recipes like this — fresh summer veggies that don’t need much heat, and can come together quickly in a hot skillet.
While I normally rely on seasoning blends for flavor, if you start with good produce, you don’t need much more than salt. This recipe relies heavily on flavor from sweet corn and home grown onions. I highly recommend a farmer’s market or your own homegrown veggies for this if you want the best flavor. Some fragrant, fresh herbs will bring everything together.
Ingredients
- 2 tablespoons Ava Jane’s Kitchen Avocado Oil
- 1 small sweet onion diced
- 1 bell pepper any color
- 1 medium zucchini diced
- 2 ears sweet corn shucked, kernels cut off the cob
- 1 summer tomato diced
- Colima Sea Salt to taste
- Chopped fresh herbs any variety
Instructions
- Heat a skillet over medium heat. Add the onions and peppers and cook until softened.
- Add the zucchini and corn, cook for several minutes, stirring as you go.
- Add the tomato. Stir and cook until tomato breaks down.
- Season with salt and pepper, add your herbs, and serve.