 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
âAlthough Iâm retired, I like recipes that are fast to prepare,â shares Josephine Piro of Easton, Pennsylvania. âThis side dish is ready in no time and incorporates vegetables and herbs from our garden for a refreshing taste.â Ingredients:
1 medium yellow summer squash, cut into 1/4-inch slices |
1/2 cup sliced fresh mushrooms |
1 tablespoon olive oil |
1 cup cherry tomatoes, halved |
1/2 teaspoon salt |
1/2 teaspoon minced garlic |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1-1/2 teaspoons plus 2 tablespoons minced fresh basil, divided |
2 tablespoons sliced green onion |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes.
2. Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese. Yield: 2-3 servings.
|
|