Photo: Sauteed Mini Vegetable Medley Recipe
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
Directions
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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By littlephrog_111...
Paramus, NJ
on November 18, 2009
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Add any veggies you like, just keep them the same size and cook the heartier ones a little longer than the tomatoes and pearl onions. No salt for me and my husband so I added a sprinkle of "salt free All-Purpose seasoning" and kept the amount of veggies down to two servings. This was easy and took about 20 minutes from start to finish. Love it, love it, thanks Rachael.
By Culinarymom
Binghamton, NY
on April 28, 2008
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I love baby veggies and needed to see your show to remind me of all the quick and easy things we can do with them! It's not rocket science, just a matter of taste! Thank you Rachael!
By radon
redwood city, CA
on April 27, 2008
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This was just so boring. Not a particularly memorable taste.
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