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Ingredients
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1
ed bell pepper, cut into 1" pieces
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2-3
small zucchini, cut into 1" pieces
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2
small yellow squash, cut into 1" pieces
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1
medium yellow onion, large dice
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1 tablespoon
olive oil
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1/2 teaspoon
kosher salt
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3
cloves garlic, minced
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1/8-1/4 teaspoons
red pepper flakes (depending on how much heat you like)
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1 tablespoon
chopped fresh thyme
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1 teaspoon
chopped fresh rosemary
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1
14 ounce can cherry tomatoes in juice, or diced tomatoes
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1 teaspoon
dried basil
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zest of one lemon
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1/4 cup
julienned fresh basil
Directions
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In a large skillet, heat olive oil over medium heat. Add onions and sauté 2-3 minutes until softened and slightly translucent.
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Add the red bell pepper and continue cooking another 2-3 minutes. Add the zucchini, squash and kosher salt. Stir to combine and place a tight fitting lid on the pan. Cook 5-7 minutes, stirring occasionally until vegetables have softened slightly.
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Add the can of tomatoes, the garlic, red pepper flakes, thyme, rosemary and dried basil and stir to blend. Cook an additional 8-10 minutes with the lid on the pan, stirring occasionally.
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oss with lemon zest and fresh basil. Serve.
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