A quick and easy sauté that makes a perfect summer side dish


  • 1 red bell pepper, cubed 
  • 2 small zucchini, cubed 
  • 1 bag frozen corn (about 3 cups) 
  • 1 tablespoon coconut oil 
  • ½ teaspoon garlic powder 
  • ¼ teaspoon paprika 
  • ¼ teaspoon black pepper 
  • Salt, to taste 

 Heat up a heavy-duty pan for 3 minutes on high heat, then melt the coconut oil and sauté the vegetables for 10-12 minutes until cooked and slightly browned, stirring occasionally. Add in the salt and spices and stir for another minute or so, then turn off the flame. Serve warm or at room temperature.

Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together - after all, some of the best times are shared over a great meal. Naomi can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it.