The best way to take advantage of the abundance of summer vegetables is to cook sauté. A small amount of cream will add a little calorie to the dish, but will not override the fresh aroma of vegetables. To brighten the sauté, you can chop up a small red tomato.

Summary

Ingredients

• Butter – 2 tbsp
• Leeks, sliced ​​into thin half-rings – 220 g (1 ¼ cup)
• Coarse salt
• Ground black pepper
• Zucchini (or yellow zucchini), cut into 0.5 cm cubes – 1 pc. (1 ½ cups)
• Corn (cut grains) – 2 heads of cabbage
• Fat cream – 2 tbsp
• Basil leaves, thinly sliced ​​- ¼ cup
• Lime juice

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Instructions

1. Melt butter in a large skillet. Add leeks and salt. Cook, stirring occasionally, for 2 minutes.
2. Add zucchini and corn. Cook for about 2 minutes to soften the vegetables and retain their color.
3. Stir in cream and basil. Salt and pepper.
4. Add lime juice.
5. Serve the sauté warm or at room temperature, garnished with basil.