Sauteed Mini Vegetable Medley


Serves: 4

Be sure you don't overcook the vegetables. They should be crisp-tender.

Yield: 4 to 6 servings
Prep Time:
Cook Time:
Total Time:

Ingredients:

1 pound assorted mini squash - patty pans and/or baby zucchini
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onion
1 pint cherry tomatoes
salt and freshly ground black pepper
3 to 4 tablespoons chopped fresh dill
handful flat-leaf parsley, chopped

Directions:

Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

Source: foodnetwork.com



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