Emeril's Summer Vegetable Saute

YIELD  4 cups, 4 servings

INGREDIENTS

2 tablespoons olive oil
zucchini, sliced into 1/2 inch coins
summer squash, sliced into 1/2 inch coins
white onion, sliced thinly
red onion, sliced thinly
1 teaspoon crushed red pepper
1/2 teaspoon salt
Freshly Ground Black Pepper
2 tablespoons freshly grated Parmesan
sprig basil, for garnish

PREPARATION:

  1. In a large sauté pan over high heat, add olive oil. Add remaining ingredients, stirring to combine. Continue to cook for about 5 minutes, or until vegetables are just tender. Garnish with Parmesan and basil. Serve immediately.
This recipe appears in: Vegetarian

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