When our gardens were busy producing an abundance of zuccinni & tomatoes one summer we developed this recipe as a side dish to our fritattas. It was so well recieved we continued to serve it year round as Californians are always blessed with fresh vegetabls in our markets
4-5 small zucchini & yellow crook neck squash
2 red bell peppers
several cherry or grape tomatoes cut in half
1-2 tsp of Mrs. Dash Garlic Herb seasoning
dried basil (about 1 teaspoon)
1 teaspoon granulated onion
olive oil for sauteeing
feta cheese (crumbled)
Chop all vegetables in cubes, sprinkle with seasonings and sautee all (holding back tomatoes) in olive oil just untill crisp tender. Add tomatoes cooking just until soft.
Pour into serving plate & sprinkle feta cheese over vegetables. Serve immediately.