Weekly Recipes

Gingered Summer Veggies

Gingered Summer Veggies

Gingered Summer Veggies is a flavorful, nutritious way to serve a fabulous mix of garden vegetables – satisfying and yummy!

These Gingered Summer Veggies are among my favorite vegetable dishes – just really tasty and full of nutrition. I’ve been making this in double batches and helping myself to a big bowl just as a snack or light lunch.

I started out with this when I brought home a few pounds of summer squash. I usually think of summer squash as okay, but it doesn’t excite me. This particular dish makes the most of this vegetable. Ginger is particularly complimentary to squash – it brings out the best of the flavor of the squash. So now I’m experimenting with summer squash and it’s growing on me. Plus the bell peppers go really well with it. This summer I’m getting bell peppers (all colors) by the dozen. There are only two of us in our household, so it’s lasting a couple days here.

This is also the kind of dish that lends itself to experimenting with different vegetables. Like I might try adding mushrooms, garlic, parsley, whatever. But it’s very good in its basic form so I’ll avoid going overboard by adding too much stuff. Note I designated the green chiles as optional. They alter the flavor in a subtle way, but I like this with or without the green chiles. It’s hard to decide which is better.

This has joined my repertoire of go to favorites. Hope you enjoy it!

Gingered Summer Veggies
Prep time
Cook time
Total time
Recipe type: Vegetable
Cuisine: American or Southwest
Serves: 6 servings
  • 1½ lbs yellow summer squash
  • 2 tbsp butter
  • 2 medium green bell peppers, cut into ¼" strips
  • ¾ cup sliced red onion, about 1 medium
  • 1 15 oz can stewed tomatoes, drained
  • ½ cup diced mild green chiles (optional)
  • 1½ tsp salt
  • 1½ tsp ginger
  1. Cut squash lengthwise into halves or quarters, then into ¼ inch pieces. Place squash in saucepan in 1 inch of water; sprinkle 1 tsp salt over. Cover and cook over medium heat 10 minutes or until just getting soft. Drain and set aside.
  2. Melt butter in large skillet. Add squash, onion, and bell pepper. Cook and stir over medium heat until vegetables are getting soft, about 5 more minutes.
  3. Add remaining ingredients. Cover and cook another 5 minutes until fully heated. Add salt to taste, if needed, and serve.



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