Prep Time: 15 minutes
Cook Time: 10 minutes
There are so many reasons to enjoy summer, I think everyone would agree. One of the reasons this is my favourite season is because of all the delicious and healthy fruit and vegetables available now. I always try to make the most of all the seasonal produce, and naturally I am eating a lot of yummy and nutritious salads right now, the perfect food for the hot weather. However I also still like cooked meals, even in warm weather, so I love finding light and easy dishes like this one to cook. I don’t want anything heavy and stodgy for dinner right now – a meal like this one below is ideal.
This simple recipe of sautéed summer vegetables is so fresh, delicate and fragrant and looks as good as it tastes, with its shades of seasonal green. This dish really makes the most of the summer vegetables now in season, particularly the asparagus, now at its best, and the sugar-snap peas (you can also use mange-tout, as they are so similar). This recipe is quick and easy to cook and ideal for lunch or a light summer evening supper. You can also serve it as a side-dish to a main meal. This dish is not only full of lovely healthy seasonal veggies, but low in calories and also low-carb and gluten-free! So what’s not to love here? (As a variation in the seasoning, it has occurred to me that a handful of fresh mint, chopped, might work well here. This could be substituted for the basil, or even combined with the basil. I may well try it that way next time I cook it!)
Ingredients (Serves 4)
2 tbsp extra virgin olive oil
1 large shallot, peeled and finely sliced
2 garlic cloves, finely chopped (optional)
2 cups/230 g of sugar snap peas in pods, or mange-tout
1 lb/450 g asparagus, trimmed and sliced into 1 inch pieces
2 medium-sixed courgettes/zucchini, finely sliced
1 squirt of fresh lemon juice (optional)
Salt and freshly ground black pepper
A handful of fresh basil, lightly torn
1) Heat the oil in a large skillet/frying-pan over a medium burner. Sauté the sliced shallot and garlic (if using), stirring frequently until lightly browned., approximately 4-5 minutes. Turn up the heat to medium-high and add the peas/mange-tout and asparagus, stirring all the time, for around 4 minutes.
2) Add the sliced zucchini and continue cooking, stirring frequently, until all the vegetables are tender but still slightly crunchy, 4-5 minutes more.
3) Take off the heat and stir in the basil. Add the lemon juice if you are using (recommended!) and season with the salt and pepper. Serve immediately. The best accompaniments are some crusty French bread and a crisp dry white wine.
Enjoy! Your votes and comments are much appreciated.
Picture courtesy of www.bbcgoodfood.co.uk