Are you looking for a quick dinner that does not take too much time in the kitchen over a hot stove?  We have something for you, and it’s healthy.

Summer Sautéed Veggies Recipe
Total Time: 15 minutes – Serves: 4

INGREDIENTS:

1 tablespoon coconut oil
5 cloves garlic, sliced
2 yellow squash, halved and sliced
1 zucchini, halved and sliced
1 cup red grape tomatoes
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
2 tablespoons chopped fresh Oregano

DIRECTIONS:

In a large skillet, heat oil over medium-high heat.
Add garlic and cook, stirring for about 30 seconds.
Add yellow squash, zucchini, salt and pepper. Stir and cook for about 3 minutes.
Stir in the red and yellow tomatoes and continue cooking just until vegetables are tender (about 3 more minutes).
Remove from heat and stir in the oregano

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Please let us know if you try this recipe. We want to hear your feedback at Damita@Ujimamagazine.com.

Photo: Jazzy J. Pixley

Damita Miller-Shanklin, Ujima Magazine