Late Summer Vegetable Medley

Here is a simple way to prepare a Late Summer Vegetable Medley without even turning on the stove. Simply microwave tomatoes and squash with a few sliced mushrooms, then sprinkle with Parmesan cheese to create a bright medley in this recipe for an Italian Vegetable Toss.

Easy Late Summer Cooking

In many parts of the country late summer means abundant backyard gardens overflowing with fresh zucchini, summer squash and tomatoes. If you don’t have a backyard full of your own then generous neighbors are often eager to share their bounty. Failing that, the stalls at farmer’s markets and produce stands are likely to have good bargains on these summer garden staples by late summer.

The question is: what to do with all of those wonderful fresh vegetables? Even favorite recipes can begin to taste routine as we try to make good use of God’s abundant gifts. At this time of year I am always on the lookout for new recipes. Something new or different adds some welcome variety to late summer menus.

Recently this recipe for an Italian Vegetable Toss caught my eye. It offers a simple way to prepare a late summer vegetable medley without even turning on the stove. This pretty side dish combines zucchini, summer squash and tomatoes with mushrooms and herbs. Then it is finished with a few shavings of Parmesan cheese. It takes only a few minutes to cook in the microwave. What’s more, clean up is easy since it can be served in the same dish it cooks in. Altogether, this side dish makes a beautiful addition to an easy late summer meal.

Enjoy!

Italian Vegetable Toss

Course: Sides, VegetablesDifficulty: Easy

Servings

6

servings

Prep time

7

minutes

Cooking time

8

minutes

Total time

15

minutes

This Italian Vegetable Toss is a simple way to prepare a side dish of late summer vegetables without even turning on the stove.

Ingredients

• 2 medium zucchini, sliced

• 2 medium yellow squash, sliced

• 1 cup sliced mushrooms (I use cremini or baby Bella)

• 1 Tablespoon butter, diced

• 1 Tablespoon fresh basil leaves, snipped

• 1/4 teaspoon freshly ground black pepper

• 2 medium tomatoes, cut into wedges, or

• 1 cup cherry tomatoes, halved

• 1/4 cup shredded Parmesan cheese

Directions

• Place the zucchini, yellow squash, mushrooms and basil in a shallow 2-quart microwave-safe casserole. Sprinkle with the black pepper and toss. Dot with the bits of butter.
• Cover loosely with a sheet of wax paper and microwave on high until the squash is crisp-tender, approximately 4-6 minutes, rotating halfway through cooking time.
• Add tomatoes and sprinkle with Parmesan cheese. Microwave on high another 1-2 minutes.
• Let vegetables rest for a few minutes before serving.

Notes

• Recipe Source: Adapted from a brochure of Microwave Tips from Cut-Rite Wax Paper.