Squash and tomato medley

Squash and tomato medley

By
From
Encyclopedia of Food and Cookery
Serves
4-6

For those who enjoy vegetables lightly cooked with a natural fresh flavour.

Ingredients

Quantity Ingredient
500g zucchini
300g patty pan or button squash
2 tablespoons olive oil
1 garlic clove, crushed
freshly ground black pepper
15g parsley, chopped
1 teaspoon fresh thyme, chopped
250g cherry tomatoes, halved
60ml water
salt

Method

  1. Cut the zucchini into chunks and the squashes through the middle.
  2. Heat the oil in a heavy frying pan. Add the garlic, squash and zucchini, and cook over moderate heat, tossing the pan frequently, for about 3 minutes. Take care not to let the garlic burn.
  3. Season with salt and pepper and add the herbs, tomatoes and water. Cover and simmer for about 5 minutes or until just tender.
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