MELANGE OF VEGETABLES

Melange of Vegetables image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

2 zucchini, about 1 pound, ends trimmed
2 yellow squash, about 1 pound, ends trimmed
1 large onion, about 1/2 pound, peeled
6 small tomatoes, about 3/4 pound, cored
1/2 pound fresh spinach
3 tablespoons olive oil
1 teaspoon finely minced garlic
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste

Steps:

Cut the zucchini and yellow squash lengthwise into quarters. Cut the pieces crosswise into 1/2-inch pieces. There should be about 3 1/2 cups of each vegetable.
Cut the onion into 1/2-inch or slightly smaller pieces. There should be about 2 cups.
Cut each tomato into quarters. Cut the quarters into 1/2-inch pieces. There should be about 2 1/2 cups.
Check the spinach to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and spin or pat dry.
Heat the oil in a skillet and add the garlic and onions. Cook, stirring occasionally, until onion is wilted.
Add the zucchini, yellow squash, bay leaf, thyme, salt and pepper and stir.
Cook about 5 minutes or slightly less and add the tomatoes. Cover and cook, stirring occasionally, about 10 minutes.
Add the spinach to the vegetables and stir. Cover and cook about 4 minutes.
Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1019 milligrams, Sugar 7 grams