Sauteed Vegetable Medley | Summer Seasonal Freezer Meal
Summer Sauteed Vegetable Medley – Freezer Meal Prep Ideas!
Did you know that the nutritious lycopene in tomatoes actually increases when they’re cooked? In this recipe, so does their flavor! Made with fresh peas, corn, and basil, this seasonal sauteed vegetable medley is loaded with bright color and wholesome nutrients. And, I’ve gotta say, it’s simply delicious!
Emphasis on the ‘simply,’ because this vegan side dish is so easy to make. You only need a few veggies, some fresh basil, and the most basic seasonings: salt and pepper. Then, sautee for a few minutes and you’ve got a veggie-packed accompaniment ready to go!
Of course, you could swap out any veggies you like to make this recipe your own. But, when I designed this summer-inspired sauteed vegetable medley, I was trying to make the most out of the delicious seasonal ingredients that are available.
Enjoy Seasonal Produce Year-Round with Freezer Meals!
On the one hand, seasonal produce is almost always cheaper to buy, And, it also tends to be fresher and more flavorful because it’s growing during the ideal time of year! Plus, I love the sweet mixture of corn, peas, and cherry tomatoes in this sauteed vegetable medley.
The colorful trio just screams summer! Most importantly, this sauteed vegetable medley is a FREEZER meal. So, if you want to make the most out of these yummy seasonal veggies, cook up a big batch of this meal. Then, package it up in airtight containers and freeze for up to 3 months!
I just recommend portioning your sauteed vegetable medley into individual containers to freeze. That way, you can thaw out the serving(s) you want to eat by transferring them to the fridge the night before. Then, reheat briefly on the stove top.
Don’t worry—the veggies will retain their tasty, best-time-of-year flavors in the freezer. And, you can stretch your dollar further since you’ll have bought them for a lower price in-season!
Summer Seasonal Sauteed Vegetable Medley
- 2 tsp oil
- ½ cup red onion, diced
- 2 garlic cloves, minced
- 4 ears fresh corn, about 2 cups corn kernels
- 2 cups fresh peas
- 2 cups cherry tomatoes, halved
- ½ cup fresh basil, chopped
- salt, to taste
- pepper, to taste
- In a pot over medium heat, add oil and onion and cook until tender.
- Add garlic and cook until fragrant.
- Add corn and peas. Cook 3 to 5 minutes.
- Stir in tomatoes and cook for an additional 3 to 5 minutes.
- Add basil and season with salt and pepper, mixing well to integrate.
- Yields 8 cups sauteed vegetable medley.