![To make a tasty Summer Veggies Skillet, you need fresh veggies. Here’s what you should use: - 1 medium zucchini, sliced - 1 medium yellow squash, sliced - 1 bell pepper (red or yellow), diced - 1 cup cherry tomatoes, halved - 1 cup fresh corn kernels (from approx. 2 ears of corn) - 1 small red onion, diced Choosing bright, firm vegetables makes a big difference. Look for vibrant colors and avoid any that feel soft or bruised. Fresh veggies give your dish a crisp taste. Spices bring your veggies to life. Here’s what you’ll need: - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste These spices add warmth and depth. Use fresh garlic for the best flavor. Smoked paprika adds a nice touch of smokiness that pairs well with the sweetness of the corn and bell pepper. Sometimes, you might want to add extra flavors or textures. Here are some fun ideas: - Cooked protein like chicken or shrimp - A sprinkle of cheese, like feta or Parmesan - Nuts like pine nuts or walnuts for crunch These add-ins can make your skillet a complete meal. They bring new tastes and textures that keep each bite exciting. Feel free to explore and find what you like best! For the complete recipe, check [Full Recipe]. Start by gathering your fresh veggies. Wash and slice the zucchini and yellow squash. Dice the bell pepper and red onion. Halve the cherry tomatoes, and if using fresh corn, cut the kernels off the cob. Mince the garlic. I love to prep everything before cooking. It makes the process smooth and fun. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes. The onion should turn soft and translucent. Stir in the minced garlic. Cook it for about one minute until it smells amazing. Now, add the sliced zucchini, yellow squash, and diced bell pepper to the skillet. Sauté these for 5-7 minutes. Stir occasionally until the veggies soften. Then, add the fresh corn kernels and halved cherry tomatoes. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of smoked paprika. Season with salt and pepper to your liking. Cook everything for another 3-5 minutes. You want all the veggies to be tender and heated through. Once done, remove the skillet from the heat. Garnish your dish with fresh basil leaves. This adds a burst of flavor and color. Your Summer Veggies Skillet is ready to enjoy. You can find the full recipe for more details on serving and variations! For a great Summer Veggies Skillet, start with high heat. This helps the veggies cook fast while keeping them crisp. Use a large skillet for even cooking. Always add the onions first. They need more time to cook. After they turn soft, add garlic next. Garlic cooks quickly, so keep an eye on it. Stir often to avoid burning. Fresh veggies make a big difference. Choose bright-colored zucchini, squash, and bell peppers. They should feel firm to the touch. Check the cherry tomatoes for a nice shine. If you can, buy local or organic produce. This often means better taste. Use the veggies within a few days of buying them for the best flavor. To boost flavor, try different spices. Smoked paprika adds a warm, smoky taste. You can also mix in fresh herbs like basil. Add them at the end to keep their flavor strong. A squeeze of lemon juice brightens the dish too. If you want more heat, sprinkle in some red pepper flakes. This adds a nice kick without overpowering the freshness. For the full recipe, check out the Summer Veggies Skillet. {{image_2}} You can easily add protein to your Summer Veggies Skillet. Chicken, shrimp, or tofu work well. For chicken, cut it into bite-sized pieces. Cook it first in the skillet until golden. Then, add the veggies. For shrimp, add them once the veggies are almost done. They only need a few minutes to cook. If you prefer tofu, use firm tofu. Cube it and sauté until crisp before adding the vegetables. This adds both flavor and nutrients. The beauty of this skillet is its flexibility. You can swap vegetables based on your taste. Try adding eggplant, asparagus, or green beans. Each brings a unique flavor and texture. If you have leftover veggies, toss them in. Just remember to adjust your cooking time. Softer veggies like mushrooms and spinach need less time. This way, you can enjoy a new dish each time. This recipe is already vegan and gluten-free! All the ingredients fit those diets. For extra flavor, add nutritional yeast. It gives a cheesy taste without dairy. You can also toss in some cooked quinoa for added protein. This keeps your meal filling and healthy. Enjoy your fresh and colorful skillet with no worries about allergens! For the full recipe, check out the detailed cooking steps. After cooking your Summer Veggies Skillet, let it cool down. Leave it at room temperature for no more than two hours. This helps prevent bacteria from growing. The quicker you cool it, the better. You can speed up cooling by spreading it in a thin layer on a plate. Choose airtight containers for storing your veggies. Glass or BPA-free plastic works well. If you want to keep it fresh, use a container with a tight seal. Label the container with the date so you remember when you made it. This helps you use it at its best. To reheat your Summer Veggies Skillet, use a skillet or microwave. If using a skillet, add a splash of olive oil. Heat it on medium until warm, stirring often. In the microwave, place it in a microwave-safe bowl. Cover it with a lid or microwave-safe wrap. Heat on high for 1-2 minutes, stirring halfway through. Always check that it's hot all the way through before serving. To boost flavor, add fresh herbs like thyme or rosemary. You can also try a splash of lemon juice or balsamic vinegar. For a spicy kick, sprinkle crushed red pepper flakes. Using fresh, seasonal veggies enhances the dish's taste. Cooking them at high heat caramelizes their natural sugars, adding depth. Don't forget to season with salt and pepper. Experiment with different spices, like cumin or coriander, for a unique twist. Yes, you can use frozen vegetables. They are convenient and save time. Just make sure to thaw them first for even cooking. Drain excess water from thawed veggies to avoid a soggy skillet. Frozen veggies often cook faster, so keep an eye on them. They may not have the same crispness as fresh, but they'll still taste good. You can serve this skillet dish with rice or quinoa for a hearty meal. It pairs well with grilled chicken or fish for extra protein. For a lighter option, serve it alongside a fresh salad. You can also enjoy it as a filling for tacos or wraps. Try it on a bed of greens for a colorful salad. Yes, you can prepare it ahead. Cook the veggies, cool them, and store in the fridge. Reheat when ready to eat. The flavors will meld together nicely. Just be aware that some veggies may lose crispness. To keep them crunchy, sauté close to serving time. Store leftovers in an airtight container. Keep them in the fridge for up to 3 days. For longer storage, freeze the skillet dish. Just remember to label and date the container. When reheating, add a splash of water to prevent drying out. Absolutely! Cheese adds creaminess and flavor. Try feta, goat cheese, or shredded mozzarella. Sprinkle cheese on top just before serving for a melt-in-your-mouth finish. You can also mix it in while cooking for a cheesy blend. Adjust the amount to your taste preference. In this post, we explored how to make a delicious Summer Veggies Skillet. We discussed fresh vegetable selection, spices, and optional add-ins. Then, we outlined step-by-step cooking instructions and shared tips for the best techniques. Finally, we noted storage tips and answered common questions. You now have all the tools to create a tasty dish. Enjoy making it unique with your favorite ingredients!](https://therecipehatch.com/wp-content/uploads/2025/08/0317e569-8fd3-4fae-89eb-a02684b3b280-300x300.webp)
Summer Veggies Skillet
Get ready to savor summer with this delicious Summer Veggies Skillet! Packed with fresh zucchini, yellow squash, bell peppers, cherry tomatoes, and sweet corn, this simple recipe brings vibrant flavors to your table in just 20 minutes. Perfect for a quick weeknight dinner or a colorful side dish, each bite is sure to delight! Click through to explore the detailed recipe and elevate your summer meals today!