Summer Vegetables
- 3 tomatoes, about 1/2 pound
- 2 yellow squash, about 1/2 pound, ends trimmed
- 2 zucchini, about 1 pound, ends trimmed
- 2 tablespoons olive oil
- 1/2 cup coarsely chopped onion
- 1 small clove garlic, peeled
- Salt to taste if desired
- Freshly ground pepper to taste
- 1/2 teaspoon finely chopped fresh thyme or half the amount dried
- 1/2 teaspoon finely chopped fresh rosemary or half the amount dried
- 3 tablespoons finely chopped parsley
- Cut away and discard the core of each tomato.
- Cut each tomato into 1/2-inch cubes.
- There should be almost 2 cups.
- Cut the yellow squash into 1-inch cubes.
- There should be about 2 cups.
- Cut the zucchini into 1-inch cubes.
- There should be about 3 cups.
- Heat the oil in a skillet and add the onion and garlic.
- Cook, stirring, until onion is wilted.
- Add the tomatoes, squash, zucchini, salt and pepper.
- Cook, stirring, about 3 minutes.
- Sprinkle with thyme, rosemary and parsley and stir.
- Cover closely and cook 5 minutes.
tomatoes, yellow squash, zucchini, olive oil, onion, clove garlic, salt, freshly ground pepper, fresh thyme, fresh rosemary, parsley
Taken from cooking.nytimes.com/recipes/2777 (may not work)