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    Herbed Summer Vegetables


    Source of Recipe


    by Ginger/EDC, from Farm House Cookbook

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9629.1

    List of Ingredients




    1/4 C Mixed Fresh Oregano, Basil & Chives
    8 Oz Feta cheese
    3 Tb Olive oil
    1 Lb Yellow Patty-Pan Squash-Cut Lengthwise -- Cut 1/4 Inch Thick
    8 Oz Fresh Green Beans-Trimmed -- Cut In 1/2" Pieces
    1 Lb Fresh Tomatoes -- Coarsely Chopped
    Salt and pepper -- to taste
    1/4 C Fresh dill -- loosely packed

    Recipe



    Mince mixed herbs. Crumble the feta cheese in a small bowl, drizzle it with 2 tb. of olive oil, and stir in the minced herbs until thoroughly incorporated. Set aside.

    Heat remaining 1 tb. olive oil in a wok or large heavy skillet over medium-high heat. When oil is hot but not smoking, add the squash and cook, stirring constantly, until it begins to soften, 3 to 4 minutes. Add the beans; toss to mix. Cook, stirring constantly, until they begin to turn a vivid green, 3 to 5 minutes. Add tomatoes and cook, stirring constantly, until squash is translucent, beans are bright green and
    crisp-tender, and tomatoes have softened, 4 to 5 minutes. Season with a little salt and a generous amount of pepper. Remove from heat.

    Mince dill and add it to the vegetables, mixing well so that it is evenly distributed.

    Transfer vegetables to a warmed serving platter, distribute the seasoned feta cheese on top, and serve immediately.

    Yield: 4 to 6 servings.

 

 

 

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