Simple Zucchini, Tomato, Corn and Basil Saute
Over the past few weeks I have fully immersed myself in my own Hamptons summer routine. My August routine is much slower and more relaxed than my usual NYC pace. I have been sleeping a little later, working a lot less, and taking much more time to smell the roses (or sunflowers). While I have been turning it down a few notches this month I am still a creature of habit and always need some sort of routine to rely on. A big part of my routine this summer has been cooking simple Sunday night dinners for Doug and I to enjoy outside. Our weekends have been packed with social activity and house guests, which is both incredibly fun and a bit exhausting. Come Sunday it is nice to slow down and enjoy a meal just the two of us before he has to return to NYC on the 6am Monday train.
These Sunday meals are wholly composed of what we find on our local farm stand trips i.e. a lot of corn, zucchini, tomatoes and basil. This simple sauté has become a staple in my kitchen this summer. It is incredible fast to make and the combination of the vegetables with the basil and garlic is savory and delicious. It also keeps well in the fridge for a day or two and can be enjoyed cold!
Simple Zucchini, Tomato, Corn and Basil Saute
- 1 medium zucchini sliced into rounds
- 1 cup baby heirloom tomatoes ( any small tomato works) halved
- 1 ear of corn removed from the cob
- 5-6 leaves fresh basil chiffonaded (sliced into thin strips)
- 2 cloves fresh garlic minced
- 2 tsp coconut oil
- sea salt
- black pepper
- In a medium pan sauté the garlic in the coconut oil until slightly brown and fragrant
- Add the zucchini, corn and tomatoes to the pan and sauté until the zucchini is lightly brown and the tomatoes have released some of their juices ( 7-10 minutes)
- Add the basil and toss a few times
- Season with sea salt and pepper to taste before serving
