Summer Vegetables

Name: Summer Vegetables
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tomatoes, about 1/2 pound; 2 yellow squash, about 1/2 pound, ends trimmed; 2 zucchini, about 1 pound, ends trimmed; 2 tablespoons olive oil; 1/2 cup coarsely chopped onion; 1 small clove garlic, peeled; Salt to taste if desired; Freshly ground pepper to taste; 1/2 teaspoon finely chopped fresh thyme or half the amount dried; 1/2 teaspoon finely chopped fresh rosemary or half the amount dried; 3 tablespoons finely chopped parsley

By Pierre Franey

Total Time: 25 minutes
Rating: 3(5)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

3tomatoes, about ½ pound
2yellow squash, about ½ pound, ends trimmed
2zucchini, about 1 pound, ends trimmed
2tablespoons olive oil
½cup coarsely chopped onion
1small clove garlic, peeled
Salt to taste if desired
Freshly ground pepper to taste
½teaspoon finely chopped fresh thyme or half the amount dried
½teaspoon finely chopped fresh rosemary or half the amount dried
3tablespoons finely chopped parsley

Ingredient Substitution Guide

Preparation

Step 1
Cut away and discard the core of each tomato. Cut each tomato into ½-inch cubes. There should be almost 2 cups.
Step 2
Cut the yellow squash into 1-inch cubes. There should be about 2 cups.
Step 3
Cut the zucchini into 1-inch cubes. There should be about 3 cups.
Step 4
Heat the oil in a skillet and add the onion and garlic. Cook, stirring, until onion is wilted. Add the tomatoes, squash, zucchini, salt and pepper. Cook, stirring, about 3 minutes. Sprinkle with thyme, rosemary and parsley and stir. Cover closely and cook 5 minutes.