Mixed vegetables Medley

The best way to enjoy summer vegetables like zucchini and squash is in a crisp, tender vegetable medley sauté like this one. This recipe for mixed vegetables includes a zippy spice blend to keep every bite interesting and delicious. My sautéed vegetables are a healthy side dish that pairs well with everything from beef eye of round roast, pork and chicken to fish and seafood. You can even toss them with pasta, rice or grains for a vegetarian or vegan meal.

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Step 1

In a small bowl combine the black pepper, kosher salt, crushed fennel, crushed red pepper flakes, oregano and garlic. Stir to combine.

Step 2

Heat 1 tablespoon olive oil in a nonstick skillet over medium high heat. Add the eggplant and broccoli florets and about 1 teaspoon of the spice mix. Sauté, stirring occasionally until the vegetables start to brown and turn crisp tender, about 8 minutes.

Step 3

Transfer the broccoli and eggplant to a large mixing bowl.

Step 4

Add a teaspoon of the olive oil to the skillet and add the bell pepper, zucchini and yellow squash with a teaspoon of the spice mix. Sauté the vegetables, stirring occasionally until they start to brown on the edges and are crisp tender inside. Transfer to the bowl with the eggplant and broccoli (the hot vegetables on top of the broccoli will steam the florets a bit.)

Step 5

Add a teaspoon of the olive oil to the skillet and quick sauté the onions until just starting to get translucent (about 3 minutes). Transfer to the bowl

Step 6

Add the remaining olive oil to the skillet and sauté the mushrooms with the remainder of the spice blend. Cook, stirring and flipping occasionally until browned and give up some of their liquid.

Step 7

Transfer the mushrooms to the bowl of vegetables and toss to combine.

Step 8

Add the fresh basil just before serving and quickly toss to combine. Transfer to a serving bowl and serve.