The varieties of super fresh produce at the farmers market right now is fantastic! I generally have a difficult time trying to narrow down what I get. This often leaves me with lots of small amounts of individual veggies.
If you find yourself in this (tasty) predicament, make a summer skillet like the one featured here and customize it to what you have on hand and season it the way you like. Really fresh and good quality vegetables don’t need much added to them, because they are already so flavorful. A little salt and pepper, maybe some fresh herbs, a sprinkling of smoked paprika or even a minced hot chile pepper will do the trick!
Anyway, This skillet came together in under 20 minutes and was delicious! We had some avocado, corn tortillas and a homemade salsa alongside the veggies and called it dinner!
Here’s the recipe:
- 1 onion, peeled and chopped
- several small summer squash, sliced
- a couple of red bell peppers, chopped
- an Anaheim pepper, chopped
- a handful of roasted garlic
- a can of beans, rinsed well and drained
- lots of fresh corn kernels
- a little sea salt
- olive oil
- smoked paprika
Heat a heavy sauté pan over medium-high heat.
Add a little olive oil and the chopped onion.
Cook until the onion is starting to brown.
Turn the heat up to high>
Put the summer squash and peppers into the pan.
Cook and stir for a few minutes.
Add the beans and corn kernels.
Stir everything and then sprinkle generously with smoked paprika and some sea salt.
Cook a few more minutes until everything is piping hot.
Spanglish Summer Skillet with Avocado and Homemade Salsa Fresca