Recipe by Nancy Sigh
"Don't know what to do with all those extra veggies popping up in your garden? Here's a delicious and easy option. Serve this medley of veggies over rice with a side of tangy chutney if you've got it in the house!"
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onion, finely diced
green bell pepper, chopped
yellow squash, halved and sliced into strips
zucchini, halved and sliced into strips
salt and pepper to taste
This is a wonderful and colorful dish that tastes as good as it looks. The tomatoes made plenty of liquid when I made it and the only thing I added was a little basil. Thanks for the recipe!
I wasn't really crazy about this recipe. I don't know if it is because I used a food processor to cut the veggies, and they were too thin? It just came out very watery and not very flavorful. May be okay for a side dish, but for a main dish it was lacking.
this is good; I had to add liquid so I added chicken stock.
This was easy to make, perfect for all the veggies out of the garden, and tasty. Only thing I did differently was pretty much cubed all the veggies instead of shred, dice, or slice. Also, I used scallions since that was the only type of onion I had. Turned out great.
I used a 15 oz can of diced tomatoes with juice instead of fresh. Added 1 tsp salt & 1 tsp basil and a can of black beans to make it more hearty. Hubby liked it and he isn't a squash fan.
I really liked this recipe...and I don't even like squash. I will definitely fix this again.
Very good dish! I also needed to add some liquid, used Vegetable stock I had on hand. I added some cannelini beans to the rice and had a complete vegetarian summer meal!
This was great - I added some dried oregano and parmesan cheese to give it a little more zip.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Squash Dish
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 54
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