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
- ½ cup coarsely chopped onion
- 1 small clove garlic, peeled
- Salt to taste if desired
- Freshly ground pepper to taste
- ½ teaspoon finely chopped fresh thyme or half the amount dried
- ½ teaspoon finely chopped fresh rosemary or half the amount dried
- 3 tablespoons finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
120 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 16 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cut away and discard the core of each tomato. Cut each tomato into 1/2-inch cubes. There should be almost 2 cups.
- Cut the yellow squash into 1-inch cubes. There should be about 2 cups.
- Cut the zucchini into 1-inch cubes. There should be about 3 cups.
- 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.
25 minutes
Dining and Cooking