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Sauteed Summer Vegetables

From Our Bakery


2 Tbsp. olive oil
½ lb. mushrooms, sliced
1 cup red peppers, julienned
1 cup summer squash, sliced
¼ cup scallions, chopped
½ lb. tomatoes, chopped
¼ cup fresh basil, chopped
2 Tbsp. balsamic vinegar
2 Tbsp. Wilson Farm garlic butter
¼ cup Wilson Farm Caesar blend cheese
Camp Mix* seasoning, to taste


In a large sauté pan, heat olive oil over medium-high heat. Add mushrooms, squash, and peppers and sauté until crisp-tender, about 5 minutes.

Add tomatoes, scallions, basil and garlic butter and cook until heated through. Add balsamic vinegar and cook for another 2 – 3 minutes.

Sprinkle cheese over mixture and let melt. Serve with crostini or toasted baguette slices. You can also toss the mixture with pasta or use it as a Panini filling.

*Camp Mix is a blend of salt, pepper, garlic, onion, and celery salt.