Saturday, August 17, 2013

Summer Vegetable Saute

Tonight's dinner was easy and delicious.
I adapted a recipe from the Forks and Knives cookbook.

Summer Vegetable Saute:
4 zucchini, sliced
4 yellow squash, sliced
3 ears of corn
1 red onion, sliced julienne style
1 can black beans, drained and rinsed
juice & zest from two lemons
1 tomato, sliced

slice vegetables.
put the onions in the pan with some water, salt and pepper and cook until tender.
add the rest of the ingredients and cook on medium heat until the squash is tender, about 7 minutes.

It will look like a big mess when it is finished, but it is delicious, filling and healthy!

After I made dinner I made my birthday cake for tomorrow-it's my favorite.
Then I did a long run so that I can take the day off tomorrow and enjoy some cake, guilt-free!

Hope you are having a great weekend!


  1. Hi, do you add oil to the pan? Or just water (how much water?). Thks...(p.s. how many servings is this?).

    1. Hi! Just add a few tablespoons of water when necessary to prevent sticking. This makes about 6 servings