Summer veggie skillet

A wooden spatula resting in a skillet of zucchini, peppers, tomatoes and corn with fresh julienned basil and crumbled feta over top.

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4.78 from 9 votes

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

Prep Time5

Cook Time8

Total Time13

Yield: 6 servings

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

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

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