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Sautéed Zucchini, Pepper, and Corn
From: The Complete Idiot's Guide to Cooking Basics
Servings: 4 servings
Ronnie's Notes
This dish is so colorful, it looks grand next to almost any meat or poultry dish.
Tips: Second Thoughts Add a cup of thawed frozen peas or blanched fresh peas for extra bulk, texture, and color.
Difficulty: Intermediate
Instructions
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1
Remove the stem from the pepper.
2
Cut the pepper in half and remove the seeds and any extra white membrane that clings to the inside.
3
Chop the pepper into bite-size pieces.
4
Heat the olive oil in a skillet.
5
Add the onion, garlic, and red pepper, and cook over moderate heat 2– or until the vegetables have softened.
6
Add the zucchini and corn and stir the ingredients.
7
Sprinkle in the salt, pepper, and basil and cook 3– or until vegetables are tender.
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