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Erickson Sautéed Summer Vegetables

A quick EFK-tested vegetable side with carrots, zucchini, yellow squash, and red bell pepper. We sauté the vegetables just until they lose the raw edge while still keeping some bite, then finish them with butter and fresh parsley.

AI-generated illustration of Erickson sautéed carrots, zucchini, yellow squash, and red bell pepper in a skillet.

Ingredients

3 carrots, peeled and sliced

1 zucchini, cut into half-rounds

1 yellow squash, cut into half-rounds

1/2 red bell pepper, sliced

1 tbsp olive oil

1/4 tsp dried basil

1/8 tsp dried oregano

1/8 tsp garlic powder

1/8 tsp kosher salt

1/8 to 1/4 tsp freshly cracked black pepper

1 tbsp butter

1 tbsp chopped fresh parsley

Additional kosher salt and freshly cracked black pepper, to taste for serving

Directions

1. Peel and slice the carrots. Cut the zucchini and yellow squash into half-rounds, and slice the red bell pepper.

2. Heat a skillet over medium-high heat. Once the skillet is very hot, add the olive oil and swirl to coat the surface.

3. Add the carrots and sauté for 2–3 minutes.

4. Add the bell pepper, zucchini, yellow squash, dried basil, oregano, garlic powder, kosher salt, and freshly cracked black pepper. Continue to sauté for another 2–3 minutes, stirring often, until the vegetables begin to soften.

5. Do not cook the vegetables until limp. We want to remove the raw edge while keeping some texture and bite.

6. Remove the skillet from the heat. Add the butter and toss until melted and the vegetables are evenly coated.

7. Finish with the chopped fresh parsley. Taste and add a little more salt or freshly cracked black pepper if desired, then serve.

1. Peel and slice the carrots. Cut the zucchini and yellow squash into half-rounds, and slice the red bell pepper. 2. Heat a skillet over medium-high heat. Once the skillet is very hot, add the olive oil and swirl to coat the surface. 3. Add the carrots and sauté for 2–3 minutes. 4. Add the bell pepper, zucchini, yellow squash, dried basil, oregano, garlic powder, kosher salt, and freshly cracked black pepper. Continue to sauté for another 2–3 minutes, stirring often, until the vegetables begin to soften. 5. Do not cook the vegetables until limp. We want to remove the raw edge while keeping some texture and bite. 6. Remove the skillet from the heat. Add the butter and toss until melted and the vegetables are evenly coated. 7. Finish with the chopped fresh parsley. Taste and add a little more salt or freshly cracked black pepper if desired, then serve.