Description
This easy Sweet and Sour Summer Vegetables recipe is packed with fresh produce, tossed in a tangy glaze, and ready in 20 minutes.
Ingredients
Scale
- 1 cup zucchini, sliced
- 1 cup yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (red, yellow, or orange), sliced
- ½ cup red onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon soy sauce
- 1 garlic clove, minced
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Add zucchini, squash, bell peppers, and onion. Cook for 5–7 minutes until tender-crisp.
- Add cherry tomatoes and sauté for 2 more minutes.
- Whisk rice vinegar, honey/maple syrup, soy sauce, and garlic in a small bowl.
- Pour sauce over vegetables and stir to coat. Simmer for 1–2 minutes until slightly thickened.
- Season with salt and pepper. Remove from heat and garnish with herbs.
Notes
- Add red pepper flakes for heat.
- Serve over rice, couscous, or quinoa for a full meal.
- Swap in green beans or corn for variety.
- Use maple syrup for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 7g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: sweet and sour vegetables, summer vegetable recipe, zucchini stir-fry, veggie side dish, easy vegetable recipe