White Bean & Veggie Saute |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I had one medium sized pattypan squash left and tons of tomatoes from the garden. This is the result. Ingredients are approximate since this was a throw stuff in without measuring it type thing. I served this as a side dish with Lower Carb Lemon Caper Chicken-the flavors blended perfectly. :UPDATE: sadly I was out of mushrooms when I took my pictures, so you're not getting an EXACT visual of the recipe, but close. The trick is to cook it so the veggies are still semi-firm. Ingredients:
1/4 cup pattypan squash, diced into half inch pieces (i used light green ones) |
1/4 cup diced yellow onion |
2 finely diced garlic cloves |
8 yellow cherry tomatoes, cut in half |
10 red pear tomatoes, cut in half |
4 sliced button mushrooms |
0.5 (15 ounce) can white beans (s&w in light seasoning) |
1 1/2 tablespoons olive oil |
Directions:
1. Warm olive oil in non-stick skillet until it pops when you put a drop of water into it over Medium-High heat.
2. Add squash, yellow onion, and garlic to pan.
3. Sauté until lightly browned.
4. Add red & yellow tomatoes, mushrooms, and white beans, heat until beans are warmed through.
5. I served this as a side dish with Lower Carb Lemon Caper Chicken (Lemon Caper Chicken). The flavors blended perfectly.
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