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Summer Vegetable Medley 6 Servings 2 Tbsp extra-virgin olive oil 1 Tbsp butter pinch red pepper flakes (or to taste) 3 Earthbound Farm Organic Green Onions (thinly sliced) 3 clove Earthbound Farm Organic Garlic (finely minced) 3 cups diced Earthbound Farm Organic Zucchini (1/4-inch dice) 4 ears of corn, kernels only (about 3 cups) 2 cups diced ripe Earthbound Farm Organic Tomatoes (1/4-inch dice) 1 Tbsp chopped fresh basil Salt and freshly ground pepper (to taste)
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Summer Vegetable Medley

Sweet corn, heirloom tomatoes and garden-fresh zucchini are the quintessential tastes of summer. When farm stands and backyard gardens are groaning with just-picked vegetables, it's time to get creative in the kitchen!

Here's an easy recipe that comes together in a jiffy and lets the flavor and texture of each vegetable shine. Many herbs will complement this medley; the recipe calls for basil, but thyme, tarragon and cilantro are delicious, too, so choose your favorite.

6 Servings

Ingredients

2 Tbsp

extra-virgin olive oil

1 Tbsp

butter

pinch

red pepper flakes (or to taste)

3

Earthbound Farm Organic Green Onions (thinly sliced)

3 clove

Earthbound Farm Organic Garlic (finely minced)

3 cups

diced Earthbound Farm Organic Zucchini (1/4-inch dice)

4

ears of corn, kernels only (about 3 cups)

2 cups

diced ripe Earthbound Farm Organic Tomatoes (1/4-inch dice)

1 Tbsp

chopped fresh basil

Salt and freshly ground pepper (to taste)

Directions

Place the oil, butter, and red pepper flakes in a large skillet and heat over medium heat until the oil is hot.

Add the scallions and garlic, and cook until the garlic is fragrant, stirring frequently, about 2 minutes.

Add the zucchini and cook, stirring often, for 2 minutes.

Add the corn and cook the medley, stirring frequently for 2 minutes.

Add the tomatoes and basil (or other herb), and cook until the vegetables are hot and crisp-tender, 2 to 4 minutes more. Avoid overcooking the vegetables, as they are meant to have a toothsome (al dente) texture. Season to taste with salt and pepper, and serve hot or warm.

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