I love fresh vegetables in the Summer as they are cut from the vines and prepared the same day. You cannot get any fresher than straight from the vine. My father always had a garden for us in the Summer and my Mom would can or freeze a multitude of vegetables and store them for the winter months. When my parents retired all the freshness came to an end as I knew it. I rely on farmers markets and my local market for vegetable dishes like my Zucchini Mushroom and Bell Pepper Saute.
Zucchini Mushroom and Bell Pepper Saute
It’s amazing how just a few simple ingredients can be so delicious and satisfying. Summer is all about grilling because you don’t want to heat up your house. Plus, I look at it as a chance to be outdoors with friends and still social distance. No need to do dishes as paper dinnerware is available for all outdoor feasting. No dishes?…yippeee! Furthermore, food always tastes better outdoors.
Zucchini Mushroom and Bell Pepper Saute
This recipe I have no doubt will become a fast favorite and one you’ll make often. My husband is already asking when I plan on making this saute again. To prepare the goodness, start with fresh zucchini, baby bella mushrooms, and red bell pepper, however, you can use yellow, or orange if you desire. The seasoning is simple with Worcestershire sauce, lemon pepper, and a garnish of chopped fresh parsley. This saute comes together in under 30 minutes. Now that’s dinner with the quickness any night of the week. Feel free to adapt recipe servings as needed.
Zucchini Mushroom and Bell Pepper Saute
The zucchini and peppers are cooked until soft yet still have a bite to them which makes perfect leftovers should there be any. The Worcestershire sauce and lemon pepper are the next level factor. The taste of these vegetables you will find incredible. I also recommend using small to medium zucchini because they are not as seedy and taste best. Red bell peppers taste like they have sugar in them right now so get them while the gettin’ is good. Also, I used Mushroom and Sage flavored Olive oil from Oro di Oliva at the Public Market in Milwaukee, WI.
Zucchini Mushroom and Bell Pepper Saute
The vegetables can be grilled and cut up and placed in a bowl if you like. Then stir in Worcestershire sauce, lemon pepper and chopped parsley and serve while hot. I enjoy making these vegetables in a skillet because your kitchen doesn’t get a chance to get too warm. I use my ceiling fan quite often in my kitchen as it does help to circulate the air. The few minutes in the kitchen making this savory side dish is well worth it so don’t delay. grab your skillet, all your ingredients and enjoy a feast this weekend.
Zucchini Mushroom and Bell Pepper Saute
1 to 2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1 large red bell pepper, cut into 1-inch pieces
1 – 8 oz. package baby portabella mushrooms, sliced
3 T. Flavored Olive oil, divided (I used Mushroom & Sage from Oro di Oliva)
Fine sea salt and black pepper to taste
1 to 2 T. Worcestershire sauce
1 t. lemon pepper seasoning or more to taste
1 T. chopped fresh parsley
In a large skillet, heat 1 T. oil over medium-high heat. Add in zucchini, sprinkle lightly with salt and cook until just beginning to brown and soften. Remove zucchini to a large bowl.
Next in same skillet, add 1 T. oil and red peppers. Cook peppers until tender, about 10 minutes. Remove peppers to bowl with zucchini.
Lastly, add in 1 T. oil, mushrooms, lightly salt and pepper, cooking until liquid has evaporated and mushrooms are tender, about 7 minutes.
Reduce heat to medium-low and add zucchini and peppers back to skillet. Stir in Worcestershire sauce and lemon pepper. Remove from heat and sprinkle with parsley before serving.
Note: Lemon or garlic flavored Olive oil work great in this recipe. Check your local market for varieties.
Makes about 4 servings.
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