Garden Veggie Saute

This colorful combo of skillet-cooked vegetables includes onion, mushrooms, summer squash, zucchini, and tomatoes. Rosemary and thyme add flavor.

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Ingredients:

• 2 Tablespoons olive oil
• 12 cloves garlic, minced
• 1 medium onion, chopped
• 1 1/2 cups sliced mushrooms
• 2 yellow summer squash, sliced
• 2 zucchini, sliced
• 4 medium tomatoes, chopped
• 1/2 teaspoon each: salt, oregano, rosemary, and thyme (dried)
• 1/2 cup finely shredded Parmesan cheese

Method

Heat oil in a large skillet over medium heat. Add garlic, onion, mushrooms, squash and zucchini; stir-fry for 5-8 minutes until tender-crisp. Add tomatoes and spices. Continue cooking 5 more minutes. To serve, sprinkle with Parmesan cheese.

Notes: This quick skillet dish, flavored with plenty of garlic, is a great way to use summer's bounty. I serve this with grilled chicken or seafood or use it as an omelet filling. It makes an awesome sandwich when layered with mozzarella cheese in a crusty roll and warmed.

Number of servings: 6

Submitted By: tyxe
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