My grandma was the coolest lady ever. One of my life goals is to be more like her, so I started with learning how to make her vegetarian squash medley.
1 yellow summer squash - P.S. WHY isn't it summer yet???
1 zucchini squash
1 can stewed tomatoes
1/4 onion (or to taste) - Personally, I hate onions, so I only put in a little bit.
Start by chopping your veggies. Peeling the squash isn't necessary, and I prefer not to, so the dish is more colorful. Heat a little olive oil in the skillet, and you're ready to cook some vegetables! Add in yellow squash, green squash, and onions. Simmer approx. 7-8 minutes, stirring occasionally.
Now you add in the tomatoes. I think these are the best part of the dish, but I really like tomatoes. Simmer another 7-8 minutes, or until you feel like the vegetables are the texture you like.
Season to taste with salt, pepper, and oregano, and you're done! You can make this dish year round, but the fresh veggies will taste best in the summer. It's easy cleanup because it's just one dish! And if you thrown in some sausage or lamb, it'll be a whole entrée.
Pros to making this meal:
- It tastes awesome
- It's VERY cost efficient
- It's pretty
- You can make it in 15 minutes
- I'm going to go eat it now, bye.