Summer veggie skillet is a colorful, delicious and healthful way to celebrate the bounty of fresh summer vegetables! This easy one-pan recipe has zucchini, peppers, tomatoes and corn and is finished with fresh herbs and cheese for a yummy side dish!

Thank you Cacique® for sponsoring this post. Visit your local grocery store to pick up your fave Cacique® product for a delicious dinner tonight!

Today’s summer veggie skillet is ALL about the bounty of summer veggies that we are so fortunate to be surrounded by right now. I can’t tell you how happy it makes my veggie-loving heart!

And this colorful skillet is the perfect way to celebrate those gorgeous vegetables, whether they come from your garden, farmer’s market or local store.

It’s also perfect for busy nights when you don’t want to slave away in the kitchen. Just keep throwing veggies into the pan, add your herbs and cheese at the end and you’re done.

Cause we’ve got back-to-school season this month and I knew we can all use some easy recipes. (That hopefully are healthful, as well!)

I’m also so happy to be partnering with Cacique® and their delicious line of Hispanic cheeses, chorizos and cremas. Cacique® products inspire you to create and share quick Mexican recipes that make it easy to savor the tastes and flavors of Mexican food without spending a long time in the kitchen.

I’ve always got their Cotija cheese or crumbled quest fresco in the fridge and I’ve recently gotten into their cremas, which are perfect for drizzling over tacos, rice bowls, fajitas and more.

I love how simple ingredients like this can take a dish from pretty good to over-the-top!

This summer veggie skillet is perfect to make when you are grilling out and want a healthy, delicious side dish. You could even put your pan on the grill to cook these veggies alongside your chicken, fish or pork.

You could also add in some cooked, shredded chicken or cooked, sliced sausage or some cooked beans to make this a complete meal.

Cause it’s summertime and I’m all about the easy living. ☀️😎🙌

A few notes on this summer veggie skillet:

• I used a red onion here but a regular sweet onion would work as well.
• I always have cherry tomatoes on hand during the summer, but you could substitute fresh chopped ripe tomatoes or heirloom tomatoes here. You need about 1 ½ cups total.
• I use fresh summer corn but you could substitute frozen corn (thawed) or a can of corn (drained) instead.
• Feel free to add a few handfuls of fresh baby spinach here too if you love it as much as I do.
• I like the basil on top of this but you could use parsley or cilantro if you prefer.
• Similarly, I love Cotija cheese with this, but you could substitute crumbled queso fresco feta cheese or even grated Parmesan cheese.
• Feel free to serve this with some sliced avocado if you’re a fan.

I hope you enjoy all the fresh flavors of the season with this easy summer veggie skillet!

XO,

Kathryn

P.S. Here’s some other great summer veggie recipes to try:

• Yellow squash and corn medley (Family Food on the Table)
• Easy Southern summer succotash (Family Food on the Table)
• Summer vegetable paella (Eats Well With Others)
• Summer vegetable pasta (The Little Kitchen)
• Summer corn salad (Family Food on the Table)

Continue to Content

Yield: 6 servings

Summer veggie skillet

Print

Summer veggie skillet is a colorful, delicious and healthful one-pan side dish with tons of fresh summer vegetables!

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil
• ½ cup red onion, chopped
• 2 cloves garlic, minced
• 2 zucchini, cut in half moons
• 1 small bell pepper, chopped (or a mix of mini peppers)
• 1 pint cherry tomatoes, halved
• 1 cup corn, from about 2 small cobs (see notes)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup fresh basil, julienned
• ¼ cup Cotija cheese, crumbled

Instructions

1. Heat oil in a medium skillet over medium heat.
2. Add onion, garlic, zucchini and bell pepper and sauté for 5-6 minutes, stirring occasionally, until softened.
3. Add tomatoes and corn and stir to combine. Season everything with salt and pepper. Cook for 1-2 minutes, to warm through.
4. Remove from heat, sprinkle with basil and cheese and serve immediately.

Notes

I used a red onion here but a regular sweet onion would work as well.

I always have cherry tomatoes on hand during the summer, but you could substitute fresh chopped ripe tomatoes or heirloom tomatoes here. You need about 1 ½ cups total.

I use fresh summer corn but you could substitute frozen corn (thawed) or a can of corn (drained) instead.

I like the basil on top of this but you could use parsley or cilantro if you prefer.

Similarly, I love Cotija cheese with this, but you could substitute crumbled queso fresco feta cheese or even grated Parmesan cheese.

Feel free to serve this with some sliced avocado if you’re a fan.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 379mgCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 5g

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.