Summer Vegetable Saute

Hi guys!  Sorry I have been MIA for about a week, did you miss me?  :)

I went up north to Michigan last weekend for a wedding.  It was a beatiful wedding and a ton of fun! My mom and I were both there and kinda took the weekend to be lazy and not blog.    We headed up to Mackinac for a day, saw some sites, ate some fudge,  laid by the pool and got sunglasses tans–ok that was just me.   We also ate a ton of awesome food including my personal favorite of pizza with ranch dressing for sauce at Papa Lou’s.   Which means my grocery trip this week consisted of mainly produce:

Very necessary after a lot of food

Had to go from a lot of this:

To a little more of this:

Greens, celery, coriander, green apple, lime.  It’s all about balance, right? :)

The recipe I have today is actually from a few weeks ago but it would fit into my criteria this week because it is full of vegetables.  I had a bunch of zucchini/squash that I needed to use up and was sort of sick of just cooking them the same old way.  I searched around Epicurious and I am SO glad that I found this one.  I’m sort of surprised I did find it since it doesn’t actually call for zucchini or squash but I’m not complaining.

It is called a Sausage and Summer Vegetable Saute and the original recipe is here.

I kept it fairly similar, but I did not use fennel and I did use 1 each of zucchini and squash (obviously).   Also, I used spicy sausage meat (not in the casing) and I loved the addition of a little bit of spice.    The original recipe says to serve the sausage on the side, but I mixed it right in and I think it really helped add some flavor that way–especially because the leftovers were even better a day or two later.


  • 5-to 6-ounces fresh spicy sausage
  • 1/3 cup water
  • 3/4 cup chopped sweet onion
  • 1 medium zucchini
  • 1 small yellow squash
  • 1 cup grape tomatoes + I used a few additional chopped tomatoes
  • 2 ears fresh corn, kernels cut from cob
  • 1/4-1/2 cup coarsely chopped dill
Simmer sausage with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes.  You might not even need the water depending on the sausage.  Cook until water has evaporated and sausage is well browned and cooked through, 7 to 10 minutes more.  Transfer sausages to a bowl and pour off all but 1 tablespoon fat from skillet.

Cook onion, zucchini, squash and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and squash are crisp-tender and tomatoes are soft and beginning to burst.  Add corn and dill and sauté 2 minutes.  Then turn off heat and mix the crumbled sausage in.

The dish is really easy to make and while I admit I was a little skeptical about the flavor combination, I think the spicy sausage and the dill were what made this dish.  You could easily use whatever summer vegetables that you have on hand–this would be a fantastic recipe for just cleaning out the fridge or using up any leftover produce.   I think I probably used a little bit more dill than the recipe called for–I used just most of the bunch that I had.

It got 4 forks on Epicuriuos with 100% of people saying they would make it again.  I don’t know if I’ve ever really seen anything get 100% before–so that means you should make it.

Have a great night!



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