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Recipes vegan vegetarian

Summer Vegetable Sautee

June 17, 2009

A case of “there is a lot of stuff going bad in my refrigerator and we need to eat some vetatables. What goes with flank on the grill?” came up on me tonight.

1 small white onion (top attached, ripped from the earth ala farm-fresh-to-you style)
2 gypsy peppers (small sweet peppers)
3 medium yellow flower squash
1 small bunch spinach
1 bunch beet greens
Olive oil
Salt & pepper

Wash all your delightful veggies, and spin dry the greens. Chop the beet greens, take big stems off the spinach. Dice the squash into medium cubes, cut the peppers into small squares. Finely dice your onion.

Heat olive oil in a nonstick. When medium hot, add onion, and 1 min later add gypsy pepper, salt, pepper. 4 more min, add squash, keep heat up. Let brown, tossing. When cooked, add the greens, cover, turn off the heat.

I served it with my favorite marinated flank steak.

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