Sunday, September 5, 2010


Late summer Farmer's Market.

With zucchini, tomatoes, and peppers flooding the Farmer's Markets it is time for  our family's basic Farmer's Market vegetable dish. It is such a simple dish but it requires fresh quality ingredients to make it special.  I never make this in the winter.  I hesitate to offer such a simple recipe, but everyones always asks what makes it so good.  This was a favorite when my Youngest Son lived at home.  Sometimes we would add Parmesan cheese, a can of green chilies, fresh herbs, can of drained black or red beans,  or other left-over vegetables. I like to eat this on brown rice for a light summer supper.

Chop, Eat, Love.  Enjoy!!

Thinly sliced small zucchini
Thinly sliced small yellow summer squash, optional
Chopped onion
Minced garlic, lots of garlic is what makes it so good.  I use a clove per zucchini.
Chopped green bell pepper, sweet red bell pepper is good too.
Peeled and diced tomatoes, if using Roma tomatoes, do not peel

Ingredients:  Any type of zucchini, garlic, white onion, bell peppers, Roma tomatoes, salt and pepper.

In a large frying pan with a little olive oil or sprayed with non-stick vegetable spray, put all the vegetables.  Saute with a little water until crisp tender.  Season with salt and pepper.  If you have lots to do, cook slowly and stir until done.  It in a hurry, cook on HIGH, stirring often until done.  A little Italian seasoning, fresh basil, or cumin/chili powder is good too.

Slice zucchini and mince garlic.  Slicing some of the zucchini thicker than others makes for a nice constrast of textures.  I think our dish is so good because I add a clove of garlic for each zucchini.

Chop peppers.

Chop onions.

Put all the vegetables in skillet and cook until crisp tender.

Salt the vegetables.

Tom likes lots of pepper.

Other ingredients and seasonings that could be added to the zucchini.

1 comment:

  1. Katelyn and I made this last Thursday before soccer practice and we really enjoyed it!
    Thanks for sharing! ~Lori