Slightly Spicy Summer Veggies and Bacon Skillet

 

Turn your farmers’ market pickings into a vegetable stir-fry dish for dinner, it’s as colorful as it is tasty!

 

 

Bill and I both really liked this; just the right amount of seasonings with the extra flavor of smoky bacon. 

 

 

Load your skillet with as many vegetables as you like without fear of overflowing the skillet.   They’ll release a lot of water, steam in their own juices, and cook down quickly ~ just don’t cook them to death, best to cook until crisp-tender.

 

 

Customize the dish to your liking, the combinations are nearly endless, add cooked chicken or shrimp, if you want a one-dish meal. Just chop the vegetables and have all the ingredients ready to go before you start cooking.

 

This is a fresh way to bring those summer flavors to your table that’s easy to whip up and serve!

 

 

Print

Spicy Summer Veggie and Bacon Skillet

Servings: 4-6

Prep time: 15 MCooking time: 20 MTotal time: 35 M

Customize the dish to your liking, the combinations are nearly endless, add cooked chicken or shrimp, if you want a one-dish meal.

Ingredients:

• 1/4 pound bacon
• 1 medium sweet onion, sliced
• 2 cloves garlic, minced
• 2 medium yellow crookneck squash, cut into chunks
• 1 medium zucchini, cut into chunks
• 1 red bell pepper, large dice
• 2 medium tomatoes, large dice
• 1 tablespoon chili powder
• 1/2 teaspoon fennel seed
• 1 teaspoon salt
• 1/2 teaspoon seasoned pepper

Method:

1. Heat a skillet over medium heat, cook bacon until crisp, set aside, leaving 2 tablespoons grease in skillet. 
2. Add garlic and onion in the hot skillet, cook until onion is tender, about 4 minutes.
3. Add squash, zucchini.  and  bell pepper, cook until tender, 4-5 minutes.
4. Add tomatoes and cook 1 minute.
5. Add seasonings, toss gently and cook another minute, adjusting seasonings if needed.
6. Serve

Created using The Recipes Generator

 

 

 

Enjoy!