I don’t really know what to call this. I accidentally made it one year and it turned out pretty good, so I continue to make it on occasion. Sometimes Peggy even requests it. And it’s vegetables!<\/p>\n
It should be no surprise that the fresher the vegetables, the better the taste. #1 – your garden #2 – the farm stand #3 – the grocery store<\/p>\n
2 T vegetable or olive oil
\n1 onion, rough chop
\n1 t – 1T chopped garlic
\n2 zucchini, halved lengthwise and sliced
\n2 yellow summer squash, halved lengthwise and sliced
\n3 large garden tomatoes. roughly cubed (or a 28-oz can of whole tomatoes, hand crushed)<\/p>\n
Heat the oil and add the onions. Cook until tender, and add the garlic.
\nCook until the onions are caramelized, just starting to brown,
\nAdd the squash, and let it saute for a bit.
\nAdd the tomatoes, lower the heat, and let it simmer for 20 minutes or so.<\/p>\n
A little salt, a grind or two of fresh pepper, voila!<\/p>\n
I often serve this over rice for a hearty side dish. Start the rice right after you add the tomatoes, everything is done at the same time.<\/p>\n
I’m too lazy to make rice the right way. I use medium grain rice most of the time. And it’s usually Goya rice if you can find it in your area.<\/p>\n
2 C water
\n1 C rice
\npinch of salt<\/p>\n
Heat the water until boiling (or almost boiling if you’re in a rush like I normally am)
\nStir in the rice and add the salt.
\nReduce to very low heat and cover.
\n20 minutes later you have rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
I don’t really know what to call this. I accidentally made it one year and it turned out pretty good, so I continue to make it on occasion. Sometimes Peggy even requests it. And it’s vegetables! It should be no … Continue reading