Summer Vegetable Medley

I am going to apologize in advance, but over the next three or four weeks, the majority of my recipes are most likely going to include either zucchini or tomatoes, or both. It is that time of year, and my garden is overflowing with both. I don't mind, but it's all I have been cooking (and freezing) lately. Pretty soon my peppers, eggplants, and cabbages will all be ready for picking, but until then, it is zucchini and tomato recipes.

Summer Vegetable Medley

serves 4

2 Tablespoons olive oil
1/2 small red onion, diced
1 medium zucchini, halved and sliced into half moons
1 pint cherry tomatoes, halved
1 1/2 cups corn, fresh or frozen (no need to thaw)
2 Tablespoons fresh Italian parsley, chopped
2 Tablespoons chives, snipped
salt and pepper
2 Tablespoons mild goat cheese


-Heat olive oil in a skillet over medium-high heat
-Add the red onion and saute until soft, about 3-4 minutes
-Add the zucchini, tomatoes, and corn to the skillet and cook until the zucchini and tomatoes are soft and the corn is heated through, about 6-8 minutes, season to taste with salt and pepper
-Remove from heat and stir in the fresh parsley and chives
-Transfer to a serving bowl and crumble the goat cheese on top of the vegetables, serve immediately


Notes: This is a delicious side dish. It is so quick and easy, and the goat cheese adds a nice flavor to the vegetables. I highly recommend it.