Vegetable Saturday

I normally don't post on Saturdays because we are usually off to the Farmer's Market but I wanted to show you what happens to some of the vegetables when we get home.

The tomatoes, scallions and radishes are chopped and refridgerated ready for a salad.

The squash is sliced along with 1 onion and 1 garlic clove and put in a pan with 2 tablespoons of olive oil and salt and pepper seasoned to taste. Cook on medium heat about 5 minutes tossing once. Vegetables should be tender

The zucchini is sliced along with 1 onion and 1 garlic clove in a pan with 2 tablespoons of olive oil and salt and pepper seasoned to taste. Cook 3-4 minutes on medium heat then add in 1 diced tomato and a few leaves of fresh basil. Toss together and cook for about 2 more minutes till zucchini is tender and tomatoes are soft. There will a lot of juice which tastes great over pasta or with bread.

The yellow beans are cooked, drained and cooled then seasoned with olive oil, salt and a few basil leaves. This bean salad keeps well in the fridge for 1-2 days. Makes yummy side dish.