Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare. —Cindy Beberman, Orland Park, Illinois
This noodle side dish is so versatile that it can accompany steak, pork chops, chicken or even hamburgers. Chill leftovers to serve as a cool main-dish salad on a warm summer night. When time allows, I like to replace the pepperoni with sliced cooked chicken.
-Julie Mosher, Coldwater, Michigan
I had to get my firefighter husband to eat more fruits and veggies to lower his cholesterol and triglycerides. Fresh chard and tomatoes add a lot of fiber and vitamins to our diets, but we love this recipe for the flavor. While he would never admit to eating "health food" around the firehouse, this dish is one of many that made his trips to the doctor much more pleasant! —Carolyn Kumpe, El Dorado, California
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, “Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil.”
"Even people who don't like zucchini can't seem to get enough of this full-flavored side dish," says Cathy Johnston of Ranchester, Wyoming. "I always bring it to family gatherings and potlucks because it goes well with any entree."