Sherrel Jones: Quick Summer Veggie Combo is a tasty dish

Sherrel Jones shares ideas for quick, summer meals using seasonal vegetables.
BY SHERREL JONES Published: August 15, 2012

In this recent yummy combination, I started with the okra, onion and red pepper first. The yellow squash and zucchini only needed a brief time over the heat, so these were added a few minutes later after the onion began to caramelize and the okra soften. We enjoyed this multivegetable side in an all-vegetable dinner, which is perfect when we have an abundance of fresh wonderful vegetables.

I had a couple of jalapeno peppers and an ear of corn on hand so these went into a small pan of cornbread. Black-eyed peas with snaps rounded out this simple and satisfying supper. Fresh Oklahoma cantaloupe for dessert provided a light finishing touch.

With such a variety of fresh vegetables available now we can really enjoy creating satisfying combinations. Tonight we are having fresh-sliced eggplant with the onions and red peppers. If there's any left, I will put a little fresh Buffalo mozzarella cheese over it and reheat it for lunch tomorrow. Let me know what fresh veggie combos your family enjoys.

Quick Summer Veggie Combo

2 small yellow squash

2 small zucchini

14 to 16 okra pods

1 onion sliced

1 red pepper sliced

1 tablespoon oil

Heat oil in a large skillet to medium high heat. Add onions, okra and red pepper and saute until the onions start to darken from caramelizing, 4 to 5 minutes.

Add squash and zucchini and saute an extra minute. Season with salt and pepper to taste.

Source: Sherrel Jones

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