With summer in full bloom, here is a great recipe to use up some of those garden vegetables. I loved the variety and combination of this recipe. I just grabbed the cherry tomatoes from Costco--but I CANNOT wait for those that are fresh from the garden. There is nothing quite like a vine ripe, fresh from the garden tomato. I also varied the recipe a little and add a sprinkling of parmesan on top. Because what doesn't taste good with a little bit of cheese added to it?
Vegetable Medley adapted from "The Essential Mormon Cookbook"
1 (16 oz) pkg fresh sugar snap peas
1/2 medium onion, sliced thin
4 T butter or olive oil (I reduced it to 2 with no difference in taste)
2 green zucchini, sliced 1/4-inch thick
2 yellow squash, sliced 1/4-inch thick
1 cup cherry tomatoes
Follow package directions for cooking peas. Cook just until tender. Remove from heat, drain, and set aside. Microwave onion in butter for two minutes. Place in skillet. Add zucchini and yellow squash. Place in skillet. Add zucchini and yellow squash. Stir-fry just until tender. Combine with snap peas. Salt and pepper to taste. Toss with cherry tomatoes at time of serving. Sprinkle with 1/4-1/2 C parmesan cheese.
Makes 6 servings. Weight Watchers Points+: 2