Zuchinni and yellow squash and onions are cheap the year round. Cherry tomatoes are reasonable. Any other green such as asparagus or broccoli are reasonable in the winter and of course root vegetables are usually available. Here’s the deal:
— Heat some olive oil in a large skillet. The amount varies on how many vegetables you want to cook.
— We usually season our oil with a selection of herbs… whatever you like will taste good.
— Slice the squash, tomatoes and other vegetables in good sized bites.
— Throw it all in the pan together and let it simmer until the vegetables are cooked. We like ours a little on the al’dente side. It will yield a nice gravy.
— Serve over rice.
