Two-Season Squash Medley

image courtesy of TasteofHome

I don't know about you, but I just love all the fresh produce that summer brings.

We live near several farmers markets and our local grocery stores also feature many local farms' produce.  This past week I had fresh zucchini, yellow squash, green beans, onions, and tomatoes.

Sunday I had Slow Cooker Sloppy Joes in the crockpot (using bison) to simmer all day. I decided to serve this 2 squash recipe for the side.  It was a hit.  You can also serve it over cooked orzo or rice noodles.  I've made this before to be a side for grilled bison burgers as well.  This is a very easy to make recipe and serves 4-6 people.

TWO-SEASON SQUASH MEDLEY

2 Tbl Earth Balance butter or regular butter

OR

2 Tbl Olive oil 

(I tend to use the Earth Balance)

1 medium yellow summer squash, sliced, then halved

1 medium zucchini, sliced, then halved

1 medium onion, sliced thinly 

(we use red onion)

1 medium green pepper, julienned

1 medium red pepper, julienned

3-4 garlic cloves, chopped fine

1 tsp dried thyme

1/4 tsp garlic salt

• In a large skillet, heat the butter over medium heat.
• Add the vegetables, garlic and thyme.
• Cook and stir until just tender...takes about 15 min on medium heat.
• Add the garlic salt and a dash of ground black pepper.
• Serve immediately.

ENJOY!!

as with all the recipes under the faithfixes label, you do have permission to copy and print this post.