Vegetable Medley

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Summer is the best time of the year to eat fresh vegetables. I like to mix a variety of vegetables together to make a vegetable medley. I prefer leafy greens, but I love carrots, squash and zucchini. Zucchini and squash are great alone or paired together making a lovely arrangement of colors. As a matter of fact, I love most all vegetables; my favorite being asparagus.

I am such a fan of garlic that is why I use plenty of it in my recipes. Of course, you can always adjust the amounts of any of the ingredients. Since it is just me and my daughter to cook for, I don’t have to prepare a lot of food unless I plan on freezing it. Most of the time, I fix enough to last for leftovers the next day. Here is a favorite late summer early fall recipe I would like to share with you.

Ingredients

1 to 2 zucchini

1 to 2 squash

1 cup grape/cherry tomatoes

1 onion

4 to 5 cloves garlic

2 Tbsp extra virgin olive oil

1 Tsp thyme

1 Tbsp Italian seasoning

1 Tsp sugar

Salt and pepper to taste

First I wash the zucchini and squash then slice into 1 inch pieces. I leave the skin on but you may like it removed. Cut the onion into to quarters then cut those pieces down into quarters. Place the zucchini squash and onions into a saucepan. Throw in the tomatoes and add the extra virgin olive oil. Dice the garlic or you can use minced garlic from the jar and add to the pot. Season the vegetables generously with salt and pepper and add the thyme seasoning and Italian seasoning. I like to add a dash of sugar since sugar makes anything with tomatoes taste better. Mix all the ingredients well and cook on the stove top until vegetables are tender. Another way I prepare this is I sauté the onion and garlic in the olive oil for a few minutes then I add in the vegetables and cooks them in the olive oil. I add in the rest of the ingredients then add the seasoning and toss in the oil until cooked through. The cooking time will be around 20-25 minutes. Place the vegetable medley in a serving dish. The colors of all the ingredients make an attractive dish, and we all know how important it is to eat your colors.

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Source by Natasha Carmon