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Sautéed Summer Vegetables

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American, Italian
Keyword: cashew, cheese, cream cheese, vegan
Servings: 8 cups
Calories: 45kcal


  • 1 cup Onions julienned
  • 10 ounces Button Mushrooms, quartered or sliced about 2 cups
  • 2 1/2 cups Summer Squash 3 small to medium
  • 2 cups Zucchini 2 medium or 1 large
  • 1 cups Red Bell Peppers sliced
  • 1 cup Green Bell Peppers sliced
  • 10 ounces Cherry tomatoes (sliced) about 1 1/2 cups
  • 1 1/2 ounces Fresh Basil chiffonade (essentially, a handful)
  • 1-2 Tablespoons dried basil, if not using fresh


  • In a medium to large sauté pan, add onions and peppers. Sauté for 5 minutes on med-high heat. 
  • Add mushrooms. Cook until the mushrooms are fairly soft but not limp.
  • Stir in yellow squash and zucchini, cooking until half-cooked through. 
  • If you are using dried basil*, add this now as well. Fresh basil, like most fresh herbs, should not be added until the end of the cooking process. 
  • Stir in the tomatoes, and continue sautéing until their skins begin to wrinkle.**
  • Toss in basil chiffonade just before serving. 


*I prefer this dish with fresh basil, which is always added at the end of the cooking process, once you’ve turned off the heat. If you don’t have fresh basil on hand, you may certainly use dried, but add this toward the beginning of the cooking process. It is more expensive to use fresh basil, especially in winter months.
**These are the vegetables I like to use. You can use whatever you like.
***You will have plenty of sautéed vegetables left over. Use these the next day in a vegan omelet, frittata or quiche, or add to your favorite sauce to serve over pasta.


Serving: 1cup | Calories: 45kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 493mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1242IU | Vitamin C: 62mg | Calcium: 44mg | Iron: 1mg