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
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!
Nice and bright veggie dish that complimented Thanksgiving dinner. Well received.
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!
* 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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