In need of a summer side dish recipe? This Easy Summer Vegetable Skillet is the perfect side dish recipe to get in your dose of daily veggies. It’s the perfect accompaniment to tacos, fajitas, enchiladas, or anything grilled! It’s so versatile.

How do you make this Easy Summer Vegetable Skillet?

Heat up some olive oil in a skillet over medium
Toss in your choice of summer vegetables with some salt and pepper
Cook for 10 minutes tossing occasionally
Top with Cotija (or Parmesan) cheese and a squeeze of lemon or lime juice

What is Cotija cheese?

Cotija is one of my favorite cheeses to have on hand. It’s a crumbly, salty cheese made of cow’s milk and named after the Mexican town where it’s named. It’s delicious on tacos, enchiladas, fajitas, and vegetables. You may know it best from the classic Mexican Street Corn. Lately I’ve been putting it on everything!

cast iron skillet with zucchini and bell peppers

What are some additional ingredients or substitutions?

This is really just a base recipe, so you could add or subtract anything you want to make it yours! Here are some ideas:

Add some fresh summer corn, fresh garlic, asparagus, or any other vegetables
Leave off the cheese to make it vegan
Add some basil pesto or sun-dried tomato pesto
Add some cooked shrimp or chicken
Wrap the veggies in a tortilla for a vegetarian fajita

If you like this recipe you can rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress! Here’s the recipe:

Easy Summer Vegetable Skillet

Author: thehungrywaitress
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x

Scale

Ingredients

1 Tablespoon olive oil
1 sweet onion, sliced
2 bell peppers, sliced
1 zucchini, roughly chopped
1 squash, roughly chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Juice of 1/2 a lime | sub lemon juice
1/4 cup Cotija cheese | sub Parmesan

Instructions

Heat up 1 Tablespoon of olive oil in a skillet over medium.
Toss in the onion, bell pepper, zucchini, squash, salt, pepper, and garlic powder and cook for 10 minutes, stirring occasionally.
Squeeze 1/2 a lime and 1/4 cup (or more!) of Cotija cheese on the vegetables before serving.