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Summer Squash, Mushroom & Red Pepper Sauté


1-2 tablespoon olive oil
1 cup shiitake mushroom, sliced
1 clove garlic, minced
2 summer squash, sliced into 1/4-inch rounds
½ red onion, chopped
1 red sweet pepper, sliced thin
Salt and pepper, to taste (or your favorite seasoning salt)
2-3 fresh basil leaves, chiffonade cut


  1. Heat a skillet to medium high and add olive oil.
  2. Add mushroom and sauté for 4 minutes.
  3. Add garlic, squash, onions, and red pepper.
  4. Season with salt and pepper.
  5. Sauté until lightly browned and tender crisp.
  6. Sprinkle with basil chiffonade and serve.