Vegetable Medley with Parmesan Cheese

by Whiski Business on March 29, 2011

Vegetable Medley with Parmesan Cheese

That’s not zucchini, its white squash. Zucchini works wonderfully as well. It’s actually what I usually use.

Sauté the onions in 1 Tbl of EVOO on medium until light brown, add the mushrooms and squash/zucchini. Cook until everyone gets a little color.

Add 1 Tbl Italian seasoning….

Toss in the “maters” Oh, I mean tomatoes. Give it a nice stir.

Top with ½ C Parmesan cheese. Turn off the heat and cover until the cheese is melted.

This is fast, easy and totally yummy!!

Vegetable Medley with Parmesan Cheese

1 or 2 white squash or medium zucchini ¼ inch slices

1 medium onion sliced

1 C sliced fresh mushrooms

2 roma tomatoes diced

1 Tbls Italian seasoning

1/4 teas garlic powder or to taste

S & P to taste

½ C Parmesan cheese

1 Tbls extra virgin olive oil

 

Heat a medium sized frying pan on medium high heat. Sauté the sliced onion in 1 Tbls extra virgin olive oil. Cook until the onion just starts to brown, add the squash and mushrooms. Continue cooking until the squash and mushrooms get light brown. Toss in the Italian seasoning, the tomatoes and stir. Turn off or lower the heat and top with the parmesan cheese. Cover and let it hang out until the cheese is melted.

 

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