Summer Vegetables

  1. Cut away and discard the core of each tomato.
  2. Cut each tomato into 1/2-inch cubes.
  3. There should be almost 2 cups.
  4. Cut the yellow squash into 1-inch cubes.
  5. There should be about 2 cups.
  6. Cut the zucchini into 1-inch cubes.
  7. There should be about 3 cups.
  8. Heat the oil in a skillet and add the onion and garlic.
  9. Cook, stirring, until onion is wilted.
  10. Add the tomatoes, squash, zucchini, salt and pepper.
  11. Cook, stirring, about 3 minutes.
  12. Sprinkle with thyme, rosemary and parsley and stir.
  13. 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)

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