Late Summer Vegetable Medley |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Mix of squash, red bell pepper, asparagus, and tomatoes is pretty and tasty. Takes some time to dice and slice, but worth it. Ingredients:
3 tablespoons olive oil |
1/2 cup onion, diced |
1 tablespoon garlic, minced |
8 ounces mushrooms, sliced |
1 red bell pepper, diced |
1/2 lb asparagus, cut into 2-inch pieces |
2 yellow squash, sliced 1/2-inch thick |
1/2 cup grape tomatoes, halved |
salt and pepper |
1 tablespoon fresh thyme, minced |
1/2 teaspoon paprika |
Directions:
1. Heat oil in heavy large skillet over medium heat.
2. Add onions and garlic and cook until soft.
3. Stir in mushrooms, red bell pepper, asparagus, and squash, and season with salt, pepper, thyme, and paprika. Saute 1-2 minutes.
4. Cover, lower heat; cook stirring occasionally until vegetables are crisp tender.
5. Remove cover, raise temp to medium, and cook until liquid is evaporated.
6. Stir in tomatoes.and heat briefly.
7. To make a one-dish meal, you can add cooked diced chicken, turkey, or ham.
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