Wednesday, November 28, 2012

Veggies were never better than this!

I'm of the opinion that people's perception of a prepared dish is influenced by its appearance.  Thus, the expression, "Eating with your eyes".  So, having said this I'm telling you that this vegetable casserole will have your friends or family ready to dig in at the first sight of the dish.

Again, this is another simple, quick and tasty recipe that will have guests believing you're a gourmet cook  even if you're not.


                                         Provencal Zucchini and Yellow Squash Medley
1 Tbsp. Joe and Son’s Mushroom Sage Olive Oil
½ cup finely chopped onion
1 large zucchini, cut into 1 inch cubes or sliced into rounds
1 large yellow squash, cut into 1 inch cubes or sliced into rounds
½ cup halved cherry tomatoes
2 garlic cloves, minced
½ tsp. dried rosemary
½ tsp. dried basil
Salt and pepper to taste
¼ crumbled feta cheese

Preheat oven broiler.
Heat the olive oil over low-medium heat in a large skillet.
Add the onion and saute for 3 minutes. Add the zucchini, yellow squash and tomatoes  and saute for 4-5 minutes. Add the garlic and continue to saute for another 2 minutes. Do not overcook the veggies; you want them cooked but firm. Add the next 3 ingredients. Transfer the vegetable mixture to a casserole dish and sprinkle with the feta cheese.
Place the casserole dish under the broiler for a few minutes until the cheese melts.

Makes 4 servings.

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