
Our Guest Blogger today is Joan Hawley of Lazy Girl Designs. A friend of Regina's, Joan's favorite food is chocolate, and she knows her way around the kitchen just as well as her way around the sewing room. As Joan would say - let's raise a cuppa and enjoy... Thanks for joining us, Joan.
Italian Veggie Saute
2 medium onions, chopped
2 zucchini, chopped
2 yellow squash, chopped
1 can (28 oz) tomatoes, chopped/diced (fire-roasted diced is good)
1-2 tsp oregano
1-2 tsp basil
1 tablespoon minced garlic
1/2 teaspoon salt
Fresh ground pepper to taste
Just a bit of oil and butter
Italian Veggie Sauté is one of my all-time favorite and go-to veggie dishes due to its ease in making and versatility in using. The end result is a nice flavorful medley, perfect as a side dish, great topped with feta or parmesan, and wonderful on top a bed of rice. I’ve baked it atop chicken breasts, too.

After sautéing the onions, this recipe comes together quickly, so I like to chop the zucchini and squash and set it aside. Then I heat the oil/butter as I chop the onions. I like to use my food processor to chop the veggies so they are consistent in thickness and will cook evenly. And it’s fast, and I’m Lazy, so it’s a good match.

I use a 3 quart sauté pan. Don’t use an aluminum pan if possible. This dish is going to simmer on the stove for a while and the acid from the tomatoes will react with aluminum.
Let’s get started:
Heat oil and butter in sauté pan over medium high heat.




Cover and cook a few minutes to release juices from the veggies.
This will also allow the tomatoes to carry the spices down to the bottom of the pan for you and get the party started.
Stir, reduce to low heat, cover and simmer for 15-25 minutes as needed to soften the veggies. Stir occasionally.
Serve any way you like. My favorite is a topped with feta cheese. Enjoy!
1 comment:
That sounds wonderful Joan! I am going to try this soon.
I guess this makes you an official part of the family!!!!
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