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

• - Tata Salt
• - Schwartz Oregano
• - Silver Spoon Granulated Sugar
• 125G Daylesford Organic Brandy Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 g Planet Organic Courgettes 500G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 100G Marine Gourmet Garlic Croutons, 100G
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 1 Piece Red Bell Pepper, 1pcs | Gopuff

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, diced red bell pepper, 1 teaspoon salt, 3/4 teaspoon oregano, 1/4 teaspoon pepper, 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 croutons and 1/2 cup shredded mozzarella cheese.
6. 6. Let the dish stand for a few minutes until the cheese melts. Serve warm.