Basil-Vegetable Saute

Fifteen minutes, one pan, and a handful of summer vegetables: that’s the whole deal here. Zucchini, green and red bell peppers, scallions, garlic, and a tablespoon of fresh chopped basil hit a hot skillet in quick succession, and the result is a bright, lightly cooked vegetable side that still has crunch.

The sequencing in the directions is deliberate. Garlic goes in first for one minute to bloom in the oil before the vegetables arrive. The vegetables stir-fry on high heat for two minutes, then basil joins the party, and finally a brief covered steam at lower heat finishes the cooking. That last two-minute steam is what softens the zucchini just enough without making it mushy.

Cut everything to similar thickness before you start: those quarter-inch strips on the zucchini and peppers, and three-inch lengths on the scallions. Uniform cuts mean everything finishes cooking at the same time.

Serve immediately. This one doesn’t hold well; the vegetables continue to cook and soften if they sit.

Kitchen Tips

• Have all vegetables prepped before you turn on the heat; this moves fast
• Fresh basil only here: dried basil won’t give you the same bright flavor
• Add a splash of soy sauce or balsamic vinegar at the end for a different flavor angle
• Works well served over rice to round out a vegetarian main