I Am Missing Summer Sautéed Vegetables

Created on January 12, 2013

1 cup of frozen organic white corn

1 cup of frozen Edamame

2 cups of grated Zucchini (I had some frozen from the summer) thawed and drained well

8 button mushrooms, cleaned and sliced

2 tablespoons of olive oil

¼ cup of fresh dill and curly parsley chopped well

1 teaspoon of onion salt (optional – can use kosher salt instead)

Fresh cracked pepper to taste


Sauté all the vegetables in a large 10” pan with olive oil for a good 5 to 10 minutes until the mushrooms are a little bit browned and the frozen vegetables are cooked all the way through. Sprinkle with fresh chopped herbs and season with onion salt or kosher salt and fresh cracked pepper. Serve hot!