Melange of Vegetables

Name: Melange of Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 2 zucchini, about 1 pound, ends trimmed; 2 yellow squash, about 1 pound, ends trimmed; 1 large onion, about 1/2 pound, peeled; 6 small tomatoes, about 3/4 pound, cored; 1/2 pound fresh spinach; 3 tablespoons olive oil; 1 teaspoon finely minced garlic; 1 bay leaf; 1 sprig fresh thyme or 1/2 teaspoon dried; Salt to taste if desired; Freshly ground pepper to taste

By Pierre Franey

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

2zucchini, about 1 pound, ends trimmed
2yellow squash, about 1 pound, ends trimmed
1large onion, about ½ pound, peeled
6small tomatoes, about ¾ pound, cored
½pound fresh spinach
3tablespoons olive oil
1teaspoon finely minced garlic
1bay leaf
1sprig fresh thyme or ½ teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Cut the zucchini and yellow squash lengthwise into quarters. Cut the pieces crosswise into ½-inch pieces. There should be about 3½ cups of each vegetable.
Step 2
Cut the onion into ½-inch or slightly smaller pieces. There should be about 2 cups.
Step 3
Cut each tomato into quarters. Cut the quarters into ½-inch pieces. There should be about 2½ cups.
Step 4
Check the spinach to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and spin or pat dry.
Step 5
Heat the oil in a skillet and add the garlic and onions. Cook, stirring occasionally, until onion is wilted.
Step 6
Add the zucchini, yellow squash, bay leaf, thyme, salt and pepper and stir.
Step 7
Cook about 5 minutes or slightly less and add the tomatoes. Cover and cook, stirring occasionally, about 10 minutes.
Step 8
Add the spinach to the vegetables and stir. Cover and cook about 4 minutes.
Step 9
Remove bay leaf and serve.