Summer is the best time of the year to eat fresh vegetables.
Mix a variety of vegetables together to make a vegetable medley. Leafy greens, carrots, squash and zucchini are all great vegetables to use.
Zucchini and squash are great alone or paired together making a lovely arrangement of colors. Tomatoes especially are bursting with flavour this time of year.
Add garlic to punch up the flavour, so great in a stir-fry and plenty of other recipes.
Of course, you can always adjust the amounts of any of the ingredients.
Here is a favorite late summer early fall recipe of fresh vegetables I would like to share with you.
1 – 2 zucchini
1 – 2 squash
1 cup grape/cherry tomatoes
4 to 5 cloves garlic
2 Tbsp extra virgin olive oil
1 Tsp thyme
1 Tbsp Italian seasoning
1 Tsp sugar
Salt and pepper to taste
Wash the zucchini and squash, then slice into 1 inch pieces.
Leave the skin on but you may like it removed. Cut the onion into small sections.
Place the zucchini, squash and onions into a saucepan. Throw in the tomatoes and add the extra virgin olive oil.
Dice the garlic or you can use minced garlic from the jar and add to the pot. Season the vegetables generously with salt and pepper and add the thyme and Italian seasoning. Add a dash of sugar since sugar makes anything with tomatoes taste better.
Mix all the ingredients well and cook on the stove top until vegetables are tender.
You can also saute the onion and garlic in the olive oil for a few minutes, then add in the vegetables and cook them in the olive oil.
Add in the rest of the ingredients, then add the seasoning and toss in the oil until cooked through. The cooking time will be around 20-25 minutes. Place the vegetable medley in a serving dish. The colors of all the fresh vegetables make an attractive dish, and we all know how important it is to eat your colors.