ITALIAN VEGGIE SKILLET

Italian Veggie Skillet image

"Although I'm retired, I like recipes that are fast to prepare," shares Josephine Piro of Easton, Pennsylvania. "This side dish is ready in no time and incorporates vegetables and herbs from our garden for a refreshing taste."

Provided by Taste of Home

Time 25m

Yield 2-3 servings.

Number Of Ingredients 12

Ingredients

1 medium yellow summer squash, cut into 1/4-inch slices
1/2 cup sliced fresh mushrooms
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon minced garlic
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2 teaspoons plus 2 tablespoons minced fresh basil, divided
2 tablespoons sliced green onion
2 tablespoons grated Parmesan cheese

Steps:

In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes. , Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 464mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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