Sauteed Mini Vegetable Medley
Serves: 4
Prep Time:
Cook Time:
Total Time:
Be sure you don't overcook the vegetables. They should be crisp-tender.
Yield: 4 to 6 servingsPrep 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
