Well it’s finally really summer!
Which means berries, berries, and more berries.
Plus zucchini and corn!
And noteworthy tan lines, but that’s a slightly different story.
Anyway.
This side dish right here is super simple, easy, and perfect for warm summer days when you’re grilling, or just want a light meal comprised of seasonal veggies + herbs.
I serve this bowl of colorful, fresh flavor with bread toasties topped with juicy cherry tomatoes roasted in extra virgin olive oil (seasoned with a pinch of salt and black pepper).
Because let’s be honest, I’d rather be chilling by the pool than spending hours on end sweating it out in the kitchen.
That’s what winter is for.
All you have to do here is sauté a bunch of diced zucchini and summer squash in a big ole splash of extra virgin olive oil until darn near tender, then throw in fresh or frozen corn (what ever you can get your mildly crispy tanned hands on) until everything is hot and happy.
Season with salt (because flavor boost), then fold in fragrant basil.
Crushed red pepper flakes are an option, if you’re going for that subtle spicy kick!
Spoon up and embrace the sunshine, refreshing cocktail in hand, of course.
P.S. You can just use zucchini if you don’t have summer squash or don’t feel like buying another variety of squash. It really doesn’t make that much of a difference.
P.P.S. Fold in some crumbled feta last minute if you’re into that cheese scene.
P.P.S. This dish is tasty hot or room temp. Chilled can pass if you’re on that leftovers game and don’t feel like utilizing a microwave or stovetop.