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Sautéed Baby Vegetables

2-tbsp Tuscan Herb Extra Virgin Olive Oil
1-tbsp Garlic Extra Virgin Olive Oil

4 baby zucchini, trimmed

4 baby yellow squash

4 baby patty pan squash- trim off core end

2 baby eggplants, trimmed & halved lengthwise

8 cherry tomatoes, halved

1/4 tsp. red pepper flakes (opt)
1 Tbsp. fresh basil, chopped

Sea salt & fresh ground pepper to taste
Heat the oils in a heavy skillet and add the zucchini, squash, eggplant and red pepper flakes
Sauté, stirring frequently, for about 5 minutes
Add the tomatoes, and toss and sauté one more minute
Add salt and pepper
Sauté another 2 or 3 minutes, stirring almost constantly
Sprinkle with basil and serve.

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