Garden Vegetable Sautéed Salad

 

We love to bring a basket of fresh vegetables from the garden to the kitchen and create a very special dish that our family will enjoy. This is a recipe that I recently put together with one of the garden baskets full of fresh vegetables. I have a simple sauté of the vegetables with a few seasons and then a great vinaigrette. We love a versatile side dish like this that can be served hot or cold.

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How To Make

Garden Vegetable Sautéed Salad

Corn On The Cob From The Garden

Cut The Corn Off The Cob

Medium Size Zucchini From The Garden

Chop Into Quarter Size Pieces

Chop Roma Tomatoes From The Garden

Into Quarter Size Pieces

In A Heavy Hot Skillet, Add The Olive Oil

Add the Fresh Corn and Sauté.

Add The Chopped Zucchini 

To The Sautéed Corn

Place The Lid On The Skillet and Cook For 8 minutes.

Remove The Lid and Add The Onion, Garlic and Chopped Roma Tomatoes. 

Sauté Together For 5 Minutes.

Pour All The Ingredients For The Vinaigrette Into

A Mixing Jar. Place The Lid On The Jar And Shake Until Completely Blended.

Pour The Vinaigrette Over The Vegetable Mixture.

Mix Until All The Vegetables Are Covered.

Recipe

Yield: 8 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Miz Helen's Kitchen

Garden Vegetable Sautéed Salad

A garden to table vegetable salad. Sautéed in a delicious vinaigrette and served hot or cold. A great side dish for any occasion.

Ingredients

• 3 tablespoons olive oil for sauté
• 3 ears fresh corn, corn cut off of the cob
• 4 cups Zucchini, chopped small
• 1 large onion, chopped small
• 3 cloves garlic, minced
• 3 cups Roma Tomatoes, chopped small
• The Vinaigrette
• 1/4 cup red wine vinegar
• 3 tablespoons lemon juice
• Zest of one lemon
• 1 tablespoon onion, chopped fine
• 1 teaspoon Dijon mustard
• 2 tablespoons honey
• 6 tablespoons olive oil
• 1 teaspoon thyme leaves
• 1 teaspoon salt
• 1 teaspoon pepper
• Fresh Basil For Garnish

Instructions

1. Heat the 3 tablespoons olive oil in a large heavy skillet, then add the corn to sauté.
2. Sauté the corn for about 3 minutes, then add the Zucchini, place a lid on the skillet and cook the vegetables for about 8 minutes.
3. Remove the lid and add the onion, garlic and tomatoes. Cook for about 5 minutes, stirring constantly.
4. In a mixing jar, place all the ingredients for the vinaigrette into the mixing jar. Close the lid on the jar and shake the ingredients until completely blended.
5. Stir the vinaigrette over the sautéed vegetables and cover the vegetables well.
6. Remove the salad mixture to a serving bowl and garnish with fresh basil. Serve hot or cold.
7. Keeps well in the refrigerator for 3 to 4 days.

Created using The Recipes Generator

This Salad Is Ready To Serve Hot or Cold.

Either Hot or Cold It Is Delicious!

We Love This Garden Vegetable Salad.

I Sure Hope You Enjoy The Salad!

Thanks so much for stopping by the Cottage today, we always look forward to your visits. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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