Crookneck Squash Meddley

Ingredients:

Eggplant
2-3 cups medium size crookneck squash
1 small onion, coarsely chopped, about a half cup
2-3 carrots, juliened
1 green pepper, coarsely chopped
1 cup cherry tomatoes
1 clove garlic, crushed
2-3 Tblsp olive oil

Wash and then chop crookneck squash, removing seeds, and scraping the inside cavity, set aside. Chop onion and carrots and add to the squash. Chop the green pepper and add to a container with the tomatoes. Put the oil in a frying pan or wok and heat the oil over medium heat until hot. Add the garlic and saute for 1 minute. Add the squash onions and carrots and sautee until the onion is softened. Add the remaining vegetables and sautee an additional 3 -4 minutes, until everything is heated through. Serve hot.



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last updated 8/31/07 1