Italian Summer Vegetable Sauté Recipe

About this recipe

A vibrant and hearty vegetarian dish featuring zucchini, corn, and tomatoes, seasoned with oregano and topped with melted mozzarella cheese and crunchy croutons. Perfect for a satisfying dinner.

Ingredients

• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 250 g Zucchini Green
• 400G Freshos Corn Kernels
• 75 Nos Oregano Sachet
• 400 g Pastazara Finely Chopped Tomatoes
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 200 g Haldiram'S Bhuna Chana Crackers

Instructions

1. 1. Melt 2 tablespoons of butter in a large skillet over medium heat.
2. 2. Add 1/4 cup diced onion and sauté until tender, about 3-4 minutes.
3. 3. Stir in 4 sliced zucchinis, kernels from 4 ears of corn, 1 teaspoon salt, 3/4 teaspoon oregano, 1/4 teaspoon paprika, and 1/2 teaspoon sugar. Cook over medium heat for 8 minutes, stirring often.
4. 4. Add 3 diced tomatoes to the skillet and cook for an additional 4 minutes, stirring frequently.
5. 5. Transfer the vegetable mixture to a serving dish and sprinkle with 1/2 cup roasted chickpeas and 1/2 cup shredded mozzarella cheese.
6. 6. Let the dish stand for a few minutes until the cheese melts. Serve warm.