Summer Vegetable Sauté

Summer Vegetable Sauté

This simple Summer Vegetable Saute is a celebration of your favorite veggies, featuring corn, carrots, red onion, bell pepper, green beans, and summer squash!


  • 1 tablespoon olive oil
  • ½ a medium red onionsliced thin
  • 1 cup sliced carrots
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 1 cup cut fresh green beanscut into 1-inch pieces
  • 1 cup corn kernelsI used fresh, raw kernels cut off the cob, but frozen kernels would also work
  • 1 medium bell peppersliced and cut into 1-inch sticks (I used an orange one)
  • ½ teaspoon table salt
  • ¼ teaspoon black pepper
  • 2 garlic clovesminced


  • Drizzle the olive oil into a large saute pan and bring to medium heat. Add the onion and stir to coat. Cook for 1-2 minutes until softened.
  • Add the remaining vegetables (carrots, zucchini, yellow squash, green beans, corn, and bell pepper) as well as the salt and pepper and stir to combine. Cover the pan and reduce the heat to medium-low. Cook, removing the lid briefly to stir halfway through, for 5 minutes, covered.
  • Remove the lid and turn the heat back up to medium. Add the garlic and stir to combine. Cook, stirring occasionally, for another 3-5 minutes until the vegetables are just tender.

WW Points per (3/4 cup) serving: 1 (Points calculated using the recipe builder on w-w)

Nutrition Information per (3/4 cup) serving:75 calories, 12 g carbs, 4 g sugars, 3 g fat, 0 g saturated fat, 2 g protein, 3 g fiber


Green: 2 SmartPoints/ Blue: 1 SmartPoints/ Purple: 1 SmartPoints

W-W Points Plus:2 per (3/4 cup) serving

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