sauteed summer vegetables

My hubby recently had a birthday, and I knew I had picked out the perfect gift for me.  Oh… I mean, *ahem*, him.  

Several weeks ago, we went to our good friend’s house, and got to experience the Blackstone Griddle Cooking Station.  A little background story: I have been obsessed with Japanese steakhouses for as long as I can remember.  My parents let me pick out any restaurant I wanted to go to on my birthday, and every year I picked the Japanese steak house.  I love the freshly cooked ingredients, heavy-handed salt tactics, and onion volcanoes.  It never gets old.  I could literally eat there every. single. meal. 

So back to our friend’s house.  They recently acquired a Blackstone griddle, which is pretty much the equivalent of a Japanese steak house griddle, and they cooked us the best onions and mushrooms I have ever had.  There is something about a flat-top griddle that just elevates the flavor and textures of the food.  Vegetables, especially.  

The best part was how enamored my husband was with the griddle.  He talked about it quite a bit, and really wanted one.  Since his birthday was coming up, I saw this as a great opportunity to do less cooking, (which is great since I am taking an especially rigorous graduate class this summer) and to buy my husband a really awesome birthday gift.  

We’ve had the griddle for two weeks now, and have been taking advantage of the bounty of fresh vegetables available this time of year.  I grab whatever veggies that we have in the fridge, dice them, and toss ’em in a little olive oil, and pass them off to my husband.  About 10 minutes later, we have fine cuisine! 

black stone grill

Below is a super simple recipe for sauteed summer vegetables, that has great saltiness, has a nice crunchy exterior, but will melt in your mouth.  

Sauteed Summer Vegetables

  • 1 yellow squash, top and bottom removed, and diced
  • 1 zucchini squash, top and bottom removed, and diced
  • 1 onion, peeled and thinly sliced
  • 1 pint of mushrooms, sliced
  • 1 jalapeno, stem removed and thinly sliced (optional)
  • 2 tbsp olive oil (I love, love, love trader joe’s garlic infused olive oil)
  • 1 tbsp salt

Toss veggies in olive oil and salt. Warm skillet or pan over medium-high heat, and add coated veggies.  Cook until the vegetables are golden brown on the outside and starting to soften, about 10-15 minutes.  

sauteed squash

We do a lot of cooking, so we will get a ton of use out of this grill.  For those who don’t cook as often, these veggies cook up nicely on an electric skillet or in a good old-fashioned pan on the stove.  Enjoy!



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