Sauteed Mini Vegetable Medley

2013-05-12
  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 22m
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Ingredients

  • 1 pound assorted mini 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

Method

Step 1

Halve the squash. Heat the extra-virgin olive oil in 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 the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

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