Indian Summer Vegetables Recipe

Name: Indian Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears fresh corn; 3 Tbsp. butter or bacon grease; 2 medium onions, chopped; 3 medium zucchini; 3 medium yellow summer squash; 4 medium tomatoes; 1/4 c. water; 1 1/2 tsp. salt; 1/4 tsp. black pepper; 1/4 tsp. sweet basil; 1/2 c. freshly grated Parmesan cheese

Servings: persons

2 ears fresh corn
3 Tbsp. butter or bacon grease
2 medium onions, chopped
3 medium zucchini
3 medium yellow summer squash
4 medium tomatoes
1/4 c. water
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sweet basil
1/2 c. freshly grated Parmesan cheese

1
Cut corn off the cob.
2
In large cast-iron skillet, melt butter or bacon grease.
3
Stir in corn and onions.
4
Cut zucchini and yellow squash into 2-inch slices, then quarter each slice.
5
Add to skillet.
6
Cook 5 minutes, stirring occasionally.
7
Quarter tomatoes and cut each quarter in half.
8
Add tomatoes, 1/4 cup water, salt, pepper and basil.
9
Cover and cook 10 minutes or until vegetables are crisp-tender, not mushy, stirring occasionally.
10
Serve hot, sprinkled with freshly grated Parmesan cheese.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ears fresh corn, 3 Tbsp. butter or bacon grease, 2 medium onions, chopped, 3 medium zucchini, and more.

Yes, Indian Summer Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Summer Vegetables

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