“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.”
Italian Veggie Skillet Recipe photo by Taste of Home
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.