Recipe by CathWithKids
"Simple, tasty side dish which is quick and easy to prepare."
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yellow squash, sliced
1 1/2 cups
1 1/2 cups
halved cherry tomatoes
fresh lemon juice
salt, or to taste
ground black pepper, or to taste
Nice and bright veggie dish that complimented Thanksgiving dinner. Well received.
We really enjoyed this dish! It was a great combination of vegetables and the lemon juice gave it a bright flavor. The coriander was a nice touch and everyone loved it. The only thing I did differently was to use fresh parsley instead of dried.
I didn't have any coriander on hand and I used fresh parsley instead of dried. I did start with a table spoon of olive oil too (I use olive oil for everything though). I also had to cook veggies longer than directions said but I like my green beans a little mushier. It was so good and healthy! Will make this again and like another person said, great recipe for garden overflow next summer! A keeper!
This is a great recipe to make when your garden is overflowing with green beans, squash and cherry tomatoes! I used fresh parsley as that was also prolific in our garden. I used have a little EVOO & butter to cook the veggies in and waited until the very last minute to add the parsley and tomatoes so it stayed fresh. Everyone loved it!
i found the dish to be pretty bland.. i did have to make some substitutions but i don't think it really effected the intended flavor.. mexican squash for yellow squash and chopped up tomatoes for the cherry tomatoes.. i probably at least tripled the salt but it does state "or to taste".. i felt like something was missing.. so i sprinkled some garlic powder and onion powder over this.. maybe some parm would help.. i was just hoping for something more
* Percent Daily Values are based on a 2,000 calorie diet.
Squash and Green Bean Saute Side Dish
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 9
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