Sautéed Vegetables with Fresh Mozzarella

This is a side dish that is a big hit here in the summer ~ thanks to good fresh veggies!

Included in the dish are some of the best vegetables that summer has to offer:  fresh juicy tomatoes, woodsy-tasting mushrooms, sweet onions, mild zucchini, and colorful bell peppers. 

All sautéed into deliciousness with seasonings and served with chunks of slightly melted mozzarella cheese.  Mozzarella is perfect with tomatoes and other vegetables, tallying in at 70 calories and 5 grams of fat per ounce ~ tasty and diet-friendly!

We really enjoy this ~ summertime goodness!  I hope you do too!

Sautéed Vegetables with Fresh Mozzarella

Ingredients:

2 tablespoons olive oil

Salt and seasoned pepper, to taste

1 teaspoon dried basil leaves

1 pound fresh whole mushrooms, cut into chunks

1 large Vidalia onion, cut into thick wedges

3 cloves garlic, minced

1 each, small red, yellow, and green bell peppers, sliced

1 medium zucchini, cut into bite-size chunks

1 large tomato, cut into wedges

8 ounces fresh mozzarella, sliced ¼” thick and cut into quarters.

Method:

Pour oil into medium-hot nonstick skillet.

Add mushrooms, cook until they begin to release their juice, about 5 minutes.

Stir in onions and garlic cook for 1 minute.

Add peppers and toss.

Add zucchini and tomatoes, sauté until crisp-tender.

Stir in seasonings.

Add fresh mozzarella to hot vegetable mixture.

Toss together so that the mozzarella begins to melt.

Transfer to a serving dish.

Serve

ENJOY!