Summer Veggies
Posted by Arwen Mosher in Food on Tuesday, July 28, 2009 12:00 PM
We’re growing a backyard garden for the second year in a row. It’s nothing ambitious, but it’s enough to give us a good harvest of the summer vegetables we enjoy.
For me, that includes zucchini and yellow squash. The garden recently offered its first samples of each, and last night we had one of my favorite summer side dishes.
Now I’m watching our plants anxiously for the next harvest, so we can have more!
How do you like to cook summer vegetables? Please share!
Zucchini, Squash, and Tomato Saute
this is more of a procedure than a recipe, but I’ve estimated quantities to give you a general idea
1 medium onion
1 medium zucchini
1 medium yellow squash
1 cup grape or cherry tomatoes
1 small clove garlic
1 Tbsp olive oil
salt and pepper to taste
1. Dice onion. Chop zucchini and squash by quartering lengthwise then slicing, to create pieces roughly equal in size. Halve tomatoes, or quarter if they are large. Mince garlic.
2. Heat oil in large skillet over medium heat. Add onion and cook briefly until it begins to soften. Add zucchini and squash, cover skillet, and cook over medium heat, stirring occasionally, until zucchini is fork-tender. (If you have a different desired doneness for the zucchini, adjust accordingly.)
3. Add garlic and tomato and cook until tomatoes are slightly softened. Salt and pepper to taste.
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