Each week I pick up a basket overflowing with fresh vegetables from a stand at our farmer's market. The veggies taste so much fresher than what I usually buy at the grocery store that we often eat them raw.
When I cook them, I like to keep it simple, to allow the flavor of the veggies to shine through.
A simple saute is a pretty way to accomplish this. This dish is a perfect side to grilled meats. Make it a main dish with a sprinkle of cheese and a crusty loaf of bread.
Farmer's Market Vegetable Saute
Inspired by the Garden Spot Vegetable Farm in Princeville, IL
2 tablespoons olive oil
1 medium onion, halved and then thinly sliced (you can substitute 1 or 2 shallots or 2-3 leeks)
2 cloves of garlic, minced
3 to 4 ears of corn, kernels removed
1 pound green beans, ends removed and cut into 2-inch pieces
2 or 3 small red peppers, thinly sliced
5 or 6 small red potatoes
3 tablespoons fresh herbs (such as cilantro or Italian parsley)
Salt and pepper to taste
Microwave potatoes until soft, about 5 or 6 minutes. Let cool, then cut into quarters.
Using a sharp knife, cut corn kernels from the cob, set aside. See my easy trick for completing this task here.
Heat oil in a large skillet over medium high heat. Add onion and stir until onion starts to become translucent. Lower heat to medium-low and continue to cook until onion caramelizes and turns golden brown. Add garlic and cook until fragrant.
Add corn, green beans and peppers and cook, stirring frequently, until vegetables just begin to soften. Add potatoes and 2 tablespoons herbs and salt and pepper. Cook another 2 or 3 minutes.
Remove from heat. Place vegetables in serving bowl and sprinkle with remaining herbs and salt and pepper to taste.