Side Dishes, Tomatoes, Vegetable
2 tablespoons EVOO
1 med sweet onion, thinly sliced
4 cups patty pan scallop squash quartered & sliced
3 cups green beans
1 cup cherry tomatoes halved
1 large lemon thinly sliced with rind on, seeds removed
1 tablespoon fresh lemon juice
2 tablespoons fresh tarragon leaves or other fresh herbs
salt & freshly ground pepper or Creole Seasoning to taste
A Farmers' Market special
Warm olive oil in a large skillet or wok over medium-high heat.
Add onion and saute 3-4 minutes, or until softened and translucent.
Add squash and cook 3-4 minutes, or until lightly browned and softened.
Add green beans and cook 3 minutes until just softened.
Add tomatoes and cook 2 minutes until wilted.
Add remaining ingredients, tossing well until warmed through. The vegetables should be cooked through yet still firm, not mushy.
Remove from heat. Serve hot or at room temperature.
Serve with seafood or poultry.