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Tomato Squash Dish

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!"

Rate/Review | Read Reviews (12)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 onion, finely diced
1 green bell pepper, chopped
1 clove crushed garlic
1/2 cup grated carrots
2 tablespoons olive oil
2 yellow squash, halved and sliced into strips
2 zucchini, halved and sliced into strips
4 tomatoes, chopped
salt and pepper to taste

Directions

Place onion, green bell pepper, carrots, garlic and oil in a hot skillet and cook until onions are transparent.
Add tomatoes, squash and zucchini to the skillet, stir. Let the vegetables cook, stirring occasionally, until all of the vegetables are softened.
Season the vegetables with salt and pepper to taste.