Summer is winding down, and some people are looking forward to fall and cooler temps, but many people (especially in the South) are still harvesting delicious veggies from their gardens and picking up great produce at their farmer’s market.
Chefs know sauté means to fry quickly over high heat, but I encourage you turn the heat down and cook this dish a little slower to retain the vitamins and minerals that are so easily lost when cooking over high heat.
I like to make this as a side dish, but you could also make it a meal by adding cooked chunks of chicken. Cook up this healthy dish before summer’s end!
Summer Vegetable Sauté
Prep: 10 min. Cook: 15 min. Total time: 25 min.
2 Tbsp ghee or grass-fed butter*
1 1/2 cups asparagus (ends trimmed and cut into 1-inch pieces)
1 1/2 cups green zucchini (cut into bite-sized pieces)
1 1/2 cups yellow crookneck squash (cut into bite-sized pieces)
1 1/2 cups grape tomatoes (cut in half)
1/2 cup purple onion (cut into 1-inch chunks)
2 cups cooked chicken (optional)
1/4 tsp garlic powder
1/4 tsp salt
2 tsp Italian seasoning
pepper to taste
Melt the ghee in a 10-inch frying pan over medium-low heat.
Add all ingredients and stir occasionally.
Cook for about 15 minutes until crisp tender.
*Paleo means dairy and grain free. Strict Paleoists do not eat butter. Ghee is clarified butter (the lactose and casein proteins have been cooked out of the butter). Although ghee is technically butter (dairy), I use ghee in my recipes because it is free of the common allergens that bother many people. Use ghee if you are following the Whole30 diet.