Easy Summer Vegetable Saute

We have two refrigerators. One in the basement and one in the kitchen. Yes, we live a life of luxury. Baaasically, we just moved the one in the kitchen downstairs because my mom remodeled the kitchen and wanted a prettier fridge. And that it is. Pretty.

Aaaanyway, after church the other day I came in and opened the one in the basement. I never open that one because, well, it’s not convenient. What was inside?

2 Coronas
A dozen water bottles
A dozen Coke cans

…and condiments.

So, naturally, I started checking expiration dates. Being a foodie and all, things like this interest me. So does the ShopWell app that lets you scan bar codes and see how nutritious it is. Dietitians dream.come.true.

But let me just tell you. I found some things from January, March, April 2012… July, October 2011…

THEN I found ketchup from 2009. Eww. Vom. Then I found coffee grounds from… wait for it… 2006.

Ohmygosh. That’s so gross. I had to toss about 10 different condiments that had expired anytime in the last 6 years. Dear Lord.

Now, this recipe probably sounds really easy and totally dumb and why do I even need to post it? Because it’s to inspire you. After my friends did yoga, we were talking about food and my friend said that he likes to saute veggies with garlic, olive oil and balsamic vinegar. Which sounds so simple, but I never think to add balsamic vinegar. And, so I did. And, it was delicious.

Easy Summer Vegetable Sauté
Inspired by Patrick Craven

1 tsp basil olive oil
1 bell pepper, thinly sliced
1 zucchini, sliced
1/2 onion, chopped
1 garlic clove, minced
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp lemon pepper
1/2-1 tsp balsamic vinegar

1. Heat olive oil in skillet over medium heat.
2. Add onions and cook for 2-3 minutes.
3. Add remaining vegetables and cook for 3-5 minutes, or longer, until slightly softened.
4. Sprinkle garlic salt, oregano and lemon pepper on top. Stir to combine.
5. Pour into bowl and serve hot. Toss with balsamic vinegar.

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