This is the last post for this round of “eat the food already in the house”. In addition to the several posts you’ve seen here, we had quite a few other meals as part of this project. They just were not blog worthy. Left over frozen Turkey noodle soup. Hamburgers (we had two) and Italian sausage burger (1/2 pound) served on hot dog buns with sweet potato fries. The best of the bunch that never made it to the blog was actually quite fun.
We had frozen biscuits, chicken nuggets, buffalo wing sauce and slices of muenster cheese. So I put them all together. Made the biscuts, cut them open and put two nuggets on each. Covered them in buffalo sauce and 1/2 slice of cheese and back into the oven for the cheese to melt. Awesome.
This is not that recipe, though. I had purchased a squash and zucchini to grill but hadn’t gotten around to it. I had left over grape and cherry tomatoes so I threw this together on the fly.
You really can’t go wrong with these fresh ingredients.
A little wine and spices too.
I diced and sautéed the squash and zucchini.
Added the tomatoes.
The spices and the wine.
Quick Summer Vegetables
1 zucchini, diced
1 yellow squash, diced
2 cups of red and yellow grape tomatoes, halved
1 Tbs Olive oil
1/4 cup white wine
1 tsp dried parsley
1 tsp basil
1/2 tsp sage
In a skillet, heat oil over medium heat. Once oil is hot, add zucchini and squash. Cook, stirring occasionally, for five minutes. Add tomatoes and cook an additional two minutes. Add spices and stir. Add wine and cook until liquid is reduced. Serve.