Herbed Summer Vegetables

Course : Vegetables
Serves: 4
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1/4 cup mixed fresh herbs - loosely packed
8 ounces feta cheese
3 tablespoons olive oil
1 pound yellow patty-pan squash - trimmed, cut verticly into 1/4 inch thick slices
8 ounces green beans -- trimmed, cut diagonally in 1/2 inch pieces
1 pound tomatoes -- cored, coarsely chopped
1 teaspoon salt - to taste
1 teaspoon pepper -- to taste
1/4 cup fresh dill -- loosely packed

Preparation / Directions:

*Oregano, basil and chives. **Ripe tomatoes are essential to this dish, but beyond that, try any vegetable available. Loomis also suggests trying asparagus, fava beans, baby turnips, baby bok choy, scallions or garlic shoots in this recipe. Mince mixed herbs. Crumble the feta cheese in a small bowl, drizzle it with 2 tb. of olive oil, and stir in the minced herbs until thoroughly incorporated. Set aside. Heat remaining 1 tb. olive oil in a wok or large heavy skillet over medium-high heat. When oil is hot but not smoking, add the squash and cook, stirring constantly, until it begins to soften, 3 to 4 minutes. Add the beans; toss to mix. Cook, stirring constantly, until they begin to turn a vivid green, 3 to 5 minutes. Add tomatoes and cook, stirring constantly, until squash is translucent, beans are bright green and crisp-tender, and tomatoes have softened, 4 to 5 minutes. Season with a little salt and a generous amount of pepper. Remove from heat. Mince dill and add it to the vegetables, mixing well so that it is evenly distributed. Transfer vegetables to a warmed serving platter, distribute the seasoned feta cheese on top, and serve immediately.

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