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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Seasonal veggies easily and quickly sauteed then pan steamed with fresh herbs and powdered sumac giving a deep, woodsy flavor with a hint of tartness. Ingredients:
2t butter |
1t olive oil |
6oz fresh mushrooms, quarted |
1 medium sweet or red onion, slivered or wedged |
1 large or 2 small zucchini, cubed or quartered and sliced |
1 large or 2 small yellow squash, cubed or quartered and sliced |
2 cloves garlic, minced |
2 large bell peppers, cut into strips |
about 1t fresh lemon juice |
2 sprigs fresh thyme, whole |
3t fresh oregano, minced(or sub 1t dry) |
2t sumac powder |
kosher or sea salt and fresh ground pepper |
Directions:
1. In medium, heavy skillet or pan(I use cast iron), melt butter.
2. Add all prepared veggies and garlic and toss to coat and distribute. See Photo
3. Cook over medium heat for about 7-10 minutes, stirring occasionally, until squashes are just tender.
4. Drizzle with lemon juice
5. Sprinkle top of veggies with oregano and sumac and lay thyme sprigs on top, too. See Photo
6. Cover, lower heat to lowest possible and let rest about 5-7 more minutes.
7. Remove thyme sprigs, add salt and pepper and stir to combine.
8. Serve immediately.
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