When I brought my haul back home, I wasn't sure how it would all come together. A tomato based sauce? Curry? Instead, I opted for something incredibly simple, which at first I thought might be bland and boring, but because the veggies were so fresh, the minimal ingredients really let the summery flavors shine.
This is my incredibly quick, easy, and surprisingly delicious recipe for a summer saute that can be used as a side dish, or in my case tonight, as a perfect dinner.
Summer Harvest Saute
2 all purpose potatoes, cubed
2 big handfuls of stringbeans, trimmed and cut in half
1 large zucchini, cut into half moons
1 cup yellow onion, diced
1 Tbl olive oil
1-2 Tbl Earth Balance margarine
1 Tbl Dijon mustard
Place potatoes in a pot of boiling water and boil until fork tender, about 10 minutes. Remove and drain. Add stringbeans and boil for 5 minutes, or until soft. At the risk of overcooking the stringbeans, they soak up the sauce and taste surprisingly buttery if cooked beyond the bright green stage. Drain and set side. Meanwhile, in a large pot, saute zucchini and onions in a pan with olive oil on medium low heat. Cook approximately 5-10 minutes, stirring occasionally, or until soft. Add the margarine and Dijon mustard, then turn off the burner and let the heat of the pan melt the margarine. Stir together to form a sauce and season with sea salt. Garnish with a chiffonade of fresh basil.