Sauteed Mini Vegetable Medley

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  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
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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


  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.