Sunday, June 20, 2010

Sauteed Min Vegetable Medley recipe

1 pound assorted min squash=patty pans and/or baby zucchini
3 tablespoons extra virgin olive oil
1 cup frozen pearl onions
1 pint cherry tomatoes
salt and freshly ground black pepper
3 to 4 tablespoons chopped fresh dill
handful flat leaf parsley, chopped

Halve the squash. Heat the olive oil in a large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes. Season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and teh onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

Serves 4 to 6

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