The summer garden bounty brings many great vegetables. And sometimes that bounty brings a lot of the same thing for weeks on end – especially if you have a garden or belong to a Community Supported Agriculture group like I do.
It was one of those weeks where I had tomatoes, green beans and squash overflowing my vegetable bins that I created this yummy dish.
This summer sauté dish combines string beans (you can use green or yellow), summer squash and fresh tomatoes.
It is simply spiced – garden fresh vegetables don’t need a lot to enhance their natural flavor – and quite refreshing.
Note: too many tomatoes can imbalance the pitta dosha. Fresh is better than canned and usually if you rotate and have occasionally, it will not be overly aggravating to pitta.
Eat warm or room temperature.
I paired this with red lentil fritters and a piece of corn on the cob for a well rounded meal.
Summer Sauté with Green Beans, Tomatoes and Squash
- 2 yellow or summer squash quartered in 1/3" thick chunks
- 1 1/2 cups green beans trimmed and cut into thirds
- 1-2 large tomatoes large diced
- 2 tsp. dried dill
- 1 tsp. Tuscan spice blend or another Italian blend
- 1/2-3/4 tsp. Soma or Celtic rock salt fine
- 1/2 pepper freshly ground
- 1-2 Tbsp. fresh lemon juice from organic lemon ideally
- 2 Tbsp. ghee or olive oil
Wash and cut all the vegetables
Add ghee or oil to a large sauté pan. Add the green beans and sauté on medium heat for 3 minutes.
Add the squash and spices and sauté for 2 minutes.
Add the tomatoes and lemon juice. Simmer until all the vegetables are softened but not overcooked, approximately 5-10 minutes.