Melange of Vegetables

Ingredients

• 2 zucchini, about 1 pound, ends trimmed
• 2 yellow squash, about 1 pound, ends trimmed
• 1 large onion, about 1/2 pound, peeled
• 6 small tomatoes, about 3/4 pound, cored
• ½ pound fresh spinach
• 3 tablespoons olive oil
• 1 teaspoon finely minced garlic
• 1 bay leaf
• 1 sprig fresh thyme or 1/2 teaspoon dried
• Salt to taste if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    206 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 5 grams protein; 267 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the zucchini and yellow squash lengthwise into quarters. Cut the pieces crosswise into 1/2-inch pieces. There should be about 3 1/2 cups of each vegetable.
2. Cut the onion into 1/2-inch or slightly smaller pieces. There should be about 2 cups.
3. Cut each tomato into quarters. Cut the quarters into 1/2-inch pieces. There should be about 2 1/2 cups.
4. Check the spinach to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and spin or pat dry.
5. Heat the oil in a skillet and add the garlic and onions. Cook, stirring occasionally, until onion is wilted.
6. Add the zucchini, yellow squash, bay leaf, thyme, salt and pepper and stir.
7. Cook about 5 minutes or slightly less and add the tomatoes. Cover and cook, stirring occasionally, about 10 minutes.
8. Add the spinach to the vegetables and stir. Cover and cook about 4 minutes.
9. Remove bay leaf and serve.

30 minutes