Late Summer Vegetable Medley
"Mix of squash, red bell pepper, asparagus, and tomatoes is pretty and tasty. Takes some time to dice and slice, but worth it."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4-6
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
- Heat oil in heavy large skillet over medium heat.
- Add onions and garlic and cook until soft.
- Stir in mushrooms, red bell pepper, asparagus, and squash, and season with salt, pepper, thyme, and paprika. Saute 1-2 minutes.
- Cover, lower heat; cook stirring occasionally until vegetables are crisp tender.
- Remove cover, raise temp to medium, and cook until liquid is evaporated.
- Stir in tomatoes.and heat briefly.
- To make a one-dish meal, you can add cooked diced chicken, turkey, or ham.
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RECIPE SUBMITTED BY
I am a retired English professor and librarian. For forty years I ate on the run, working and rearing a very large family. Now I have time, and I am rediscovering cooking (and eating!). My husband and daughters like to cook as well, so we have to schedule kitchen time. I believe that exchanging recipes is a hope-filled, loving act. I can while away hours on recipezaar, reveling in its variety. I am struck again and again by the ingenuity of cooks, and by the bounty of our land, particularly in light of the stories told by my father of being so hungry in the Great Depression. Daddy, these recipes are for you.
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