Tender squash sautéed with red pepper and onion, spiced with a hint of thyme, and served on a bed of crisp baby arugula makes an incredibly tasty side dish for any meal. Whether cooked outside over the grill in a vegetable grill pan, or on top of the stove in a skillet, this healthy, easy to prepare vegetable mixture is sure to be a hit.

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Sautéed Squash Medley

Tender squash sautéed with red pepper and onion, spiced with a hint of thyme, and served on a bed of crisp baby arugula makes an incredibly tasty side dish for any meal.

Course Side Dish

Cuisine American, French, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1 each medium-sized yellow and green squash sliced
• ½ red pepper cut into strips
• ½ white onion sliced
• 3 cloves of garlic thinly sliced
• 1 tablespoon olive oil
• ¾ teaspoon dried thyme or fresh if available
• Arugula to cover serving plate
• 1 teaspoon balsamic vinegar
• ¼ cup finely grated parmesan cheese
• salt and pepper to taste

Instructions

Stove top method

• Begin by washing and slicing all vegetables.
• Heat a large non stick pan over medium-high heat. Add oil and garlic. cook for about 30 seconds to “bloom” the garlic. Add the squash, pepper, and onion. Sir well to coat the vegetables with the hot oil.
• Cook for about three minutes stirring often. Add thyme and salt and pepper. Continue to cook for another four to five minutes or until onions are translucent (It is important to stir the mixture often to prevent burning).

Grill method

• Heat grill to medium temperature. Combine all ingredients in a large mixing bowl. Toss with the olive oil to coat. Place in vegetable grilling pan directly over the heat. Stir to prevent burning. Cook until onions are translucent.

Serve

• Serve squash over a bed of fresh baby arugula. Drizzle with balsamic and sprinkle with parmesan. Finish with some fresh cracked pepper. Now just how easy was that? Enjoy!