What's For Supper? How About Summer Squash!

As many fresh from the garden, organic, or farmer's market veggies that can be used, the better, and more flavorful your
dish will turn out!

 

Ingredients: 

• Pesto (see recipe)
• 2 lbs(about 4) summer squash, sliced
• 1 green bell pepper, seeds removed, chopped
• 2-3 medium tomatoes (I like Roma) cut into wedges
• 1/2 yellow onion, peeled and sliced
• 1/2 cup shredded cheese - jack or cheddar 
• Salt and pepper (to taste)

For Pesto:

• 1 cup fresh basil leaves
• 1/4 cup fresh oregano leaves (or just more basil leaves)
• 1 garlic clove
• 1/4 cup of walnuts
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 2-3 tablespoons olive oil

***Put into food processor and combine very well.

 

Directions:

Put blended pesto, squash, bell pepper, and onion, into a large saucepan with a couple of tablespoons of water or olive oil if needed. Put on high heat and brown slightly (about 5 minutes or so). When vegetables are just browned and have softened a bit, remove from heat, add the cheese, and cover the pan with a lid (for about 5 more minutes). Let it sit until the cheese is melted. In a separate bowl put the cut tomatoes, and sprinkle them with salt and pepper, stir.  Then add them to the saucepan and mix them in with the rest of the dish.  Serve as a side dish or with garlic bread as a yummy entrée. Enjoy!