Tomato zucchini squash skillet –Summer is the perfect time to enjoy fresh and vibrant vegetables! This skillet garlic parmesan summer veggie recipe is not just easy to prepare but also packed with flavor. Let’s dive into the delightful steps to create this colorful dish that will brighten up your table.
Skillet Garlic Parmesan Summer Veggies
This recipe is all about using the freshest veggies of the season. With the delightful combination of garlic and parmesan, every bite feels like a gourmet treat.
Ingredients
- 2 cups of mixed summer vegetables (zucchini, bell peppers, cherry tomatoes, etc.)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Start by washing all the vegetables thoroughly. Cut the zucchini and bell peppers into bite-sized pieces, and halve the cherry tomatoes.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté the garlic for about a minute until fragrant, being careful not to let it burn.
- Next, add the mixed vegetables to the skillet. Stir well to coat them in the garlic-infused oil. Season with salt and black pepper.
- Cook the vegetables for about 8-10 minutes, stirring occasionally, until they are tender but still vibrant and slightly crisp.
- Once cooked, sprinkle the grated parmesan cheese over the vegetables. Stir gently to ensure the cheese melts and coats all the veggies.
- Remove from heat and, if desired, garnish with fresh basil leaves for that extra pop of flavor.
Serve these skillet garlic parmesan summer veggies hot as a side dish or toss them into your favorite pasta for a complete meal. Enjoy the burst of summer flavors in every bite!