Sauteed Mini Vegetable Medley

Name: Sauteed Mini Vegetable Medley
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams assorted mini squash - patty pans and/or baby zucchini; 1 pint cherry tomatoes; 1 Handful flat-leaf parsley, chopped; 3 Tbsps chopped fresh dill; 3 Tbsps extra-virgin olive oil; 237 milliliters frozen pearl onions; 6 servings Salt and freshly ground black pepper

Sauteed Mini Vegetable Medley is a gluten free, primal, and whole 30 side dish. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 94 calories, 3g of protein, and 7g of fat. If you have olive oil, cherry tomatoes, pearl onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 22 minutes.

Instructions

Halve the squash.

Ingredients you will need

Squash

Heat the extra-virgin olive oil in large skillet over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.;

Ingredients you will need

Salt And Pepper