Sauteed Summer Veggies

I had promised this to a friend a couple of weeks ago and just now remembered…probably because I was making it as a side dish for my brunch today (too late in the day to be breakfast).  Word of warning, I like garlic, a lot, so you may not want to use quite as much as I do. 🙂

Two medium zucchini, sliced
Two medium yellow crookneck squash, sliced
Five medium mushrooms, broken up into pieces
One medium tomato, diced
Two tablespoons of olive oil
One teaspoon butter
One tablespoon minced garlic (I use the jar of minced garlic)
Oregano, 2-3 sprigs, torn or chopped up
Sweet basil, 1 sprig, torn or chopped up
a blend of Parmesan, asiago and romano cheeses (I use the DiGornia shredded cheese. It comes in a three cheese bleand with these three)

In a medium skillet, heat the olive oil, butter and garlic until garlic is just beginning to be translucent. Add zucchini, squash and mushrooms. If using dried herbs, add now. Let saute until vegetables are becoming tender, add tomatoes. If using fresh herbs, add now. Continue cooking until all vegetables are at your preferred tenderness. Transfer to serving dish and sprinkle with the cheese.

Because I was making this as a brunch side dish, I used the same pan to make my scrambled eggs. Normally, I make this for dinner with pasta and sliced chicken breast. When a dinner side, I put the cheese on while it is still in the pan and we serve ourselfves from there since not everyone eats it. This can be 2 -4 servings, or, if you have teenagers or other big eaters, one (my boys love it)


1 Comment

  1. Well done. You win the internets for today. Thank you.

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