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Italian Vegetable Saute

Prep Time:10 min
Cook Time:10 min
Yield:6-8 servings


  • 2 tablespoons Crisco® Pure Olive Oil
  • 1 clove garlic, minced
  • 1 small onion, thinly sliced
  • 2 teaspoons fresh oregano leaves
  • 1 teaspoon fresh marjoram leaves (optional)
  • 1 each medium zucchini and yellow summer squash, cut into julienne strips (about 2 cups)
  • 1 small orange or red pepper, sliced
  • 1 cup fresh grape or cherry tomatoes, halved
  • 2 tablespoons sliced pitted black olives (optional)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese (optional)


  1. 1.
    HEAT oil in large skillet. Add garlic and onion. Cook and stir over medium heat 2 to 3 minutes.

  2. 2.
    ADD zucchini, yellow squash, pepper strips, fresh oregano and marjoram leaves. Cook and stir 4 to 5 minutes, or until tender. Stir in tomatoes, olives, salt and pepper. Cook until heated through. Garnish with Parmesan cheese if using.


Serving Size (1/6), Calories 70 (Calories from Fat 40), Total Fat 5g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 3g), Protein 1g; Percent Daily Value*: Vitamin A 8%, Vitamin C 50%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Italian Vegetable Saute 4.7 5 2 3
good This is a great receipe because it has all the great veggies for a daily intake! March 23, 2013
Very Good The sautéed Italian vegetables are a delicious side dish. The recipe has the perfect seasonings. March 20, 2013
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Italian Vegetable Saute

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