This Sautéed Squash Medley was inspired by a dish I had at a restaurant. As usually happens, it was further inspired by the availability of the ingredients at the farmers market. The onion, mushrooms, yellow squash, zucchini, and tomato all came from the market. Why does that matter? Freshness is one reason. These vegetables were still growing a day or two before I bought them. You can’t get fresher than that.Sautéed Squash Medley! Click To Tweet
If you’re brave, you could also add a bit of crushed red pepper, perhaps 1/8 teaspoon. Enjoy!
Sautéed Squash Medley
- 1 onion
- 1/4 pound mushrooms
- 1-2 Yellow Squash
- 1-2 Zucchini
- 1/2 tomato
- 1 TBSP olive oil extra virgin
- Salt & Pepper
Cut onion into 1/2 inch squares
Thinly slice the mushrooms
Thinly slice the Yellow Squash and Zucchini. You should have 3-4 cups of squash.
Cut tomato into 1/4 inch pieces
Heat olive oil in a large skillet or wok until hot. This could take 3-4 minutes.
Sauté onion until transparent.
Add mushrooms and cook for 5 minutes
Add squash and cook for a few minutes. They should still be firm to the touch.
Season with salt & pepper
Stir in tomatoes and serve