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Italian Veggie Skillet

 Italian Veggie Skillet
“Although I’m retired, I like recipes that are fast to prepare,” shares Josephine Piro of Easton, Pennsylvania. “This side dish is ready in no time and incorporates vegetables and herbs from our garden for a refreshing taste.”
2-3 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1/2 cup sliced fresh mushrooms
  • 1 tablespoon 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

Directions

  • 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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Italian Veggie Skillet (continued)

Nutritional Facts: 1 serving (2/3 cup) equals 86 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 464 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.