Name: Summer Vegetable Sauté with Bacon Fat and Lemon
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tbsp bacon fat; 1 medium zucchini, sliced into half-moons; 1 red bell pepper, chopped; 1 cup cherry tomatoes, halved; 1 small yellow onion, sliced; 1 clove garlic, minced; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 tbsp fresh lemon juice; 2 tbsp chopped fresh basil

Summer Vegetable Sauté with Bacon Fat and Lemon

RusticFig7208

This Summer Vegetable Sauté makes the most of your bacon fat, transforming fresh seasonal vegetables into a dish bursting with flavor and texture. Browning the veggies in bacon fat infuses them with savory depth, while a squeeze of lemon at the end brightens everything up, cutting through the richness. Finished with fresh basil, it's a colorful, vibrant side or light main perfect for a hot Arizona night. Serve alongside grilled meats or enjoy with some crusty bread for a satisfying meal.

Ingredients

Instructions

Heat the bacon fat in a large skillet over medium-high heat until shimmering.
Add the onion and sauté for 2-3 minutes, until just softened. Season with a pinch of salt early to draw out moisture.
Add the zucchini and red bell pepper. Cook, stirring occasionally, for 5 minutes, until vegetables begin to brown and soften.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes and continue to sauté until tomatoes just start to burst, about 2 minutes.
Remove from heat, drizzle with lemon juice to cut the richness, and season with additional salt and pepper to taste. Taste and adjust seasoning as needed.
Sprinkle with fresh basil before serving. Serve warm or at room temperature.