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Italian Veggie Skillet
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1 medium yellow summer squash, cut into 1/4-inch slices
1/2 cup sliced fresh mushrooms
1 tablespoon Crisco® Light Olive Oil
1 cup cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon minced garlic
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2 teaspoons plus 2 tablespoons minced fresh basil, divided
2 tablespoons sliced green onion
2 tablespoons grated Parmesan cheese
In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until
tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for
6-8 minutes. Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil;
cook 1-2 minutes longer or until heated through. Transfer to a serving bowl.
Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan
cheese.
Yield: 2-3 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |