Summer Vegetables

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.
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4 servings

Preparation

1. Cut away and discard the core of each tomato. Cut each tomato into 1/2-inch cubes. There should be almost 2 cups.
2. Cut the yellow squash into 1-inch cubes. There should be about 2 cups.
3. Cut the zucchini into 1-inch cubes. There should be about 3 cups.
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.

25 minutes