| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound assorted mini squash – patty pans and/or baby zucchini
- 3 tablespoons extra-virgin olive oil
- 1 cup frozen pearl onions
- 1 pint cherry tomatoes
- Salt and freshly ground black pepper
- 3 to 4 tablespoons chopped fresh dill
- Handful flat-leaf parsley, chopped
Instructions
- Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 133 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 506 mg |
Reviews
YUM YUM YUM! you can add any vegetable to this. I added mini portebellos, carrots, broccoli and leftover rice. It was such a great side.
Add any veggies you like, just keep them the same size and cook the heartier ones a little longer than the tomatoes and pearl onions. No salt for me and my husband so I added a sprinkle of “salt free All-Purpose seasoning” and kept the amount of veggies down to two servings. This was easy and took about 20 minutes from start to finish. Love it, love it, thanks Rachael.
I love baby veggies and needed to see your show to remind me of all the quick and easy things we can do with them! It’s not rocket science, just a matter of taste! Thank you Rachael!
This was just so boring. Not a particularly memorable taste.