This is such a versatile dish, a great intro to summer food and a great way to use up vegetables when you only have a few of this or that…
2 yellow summer squash, sliced
2 zucchini, sliced
1 medium onion, sliced in rings or wedges
3 medium tomatoes, chopped OR 1 15 oz. can diced tomatoes
1 clove garlic, crushed
2 tbsp. olive oil
1 tbsp. herbs de provence*
salt and pepper to taste
Combine all ingredients in a medium saucepan. Cook covered on medium to low heat until bubbling. Turn heat to low and continue to cook with lid slightly ajar, until vegetables are tender. Serve with a slotted spoon.
*if you don’t have herbs de provence, fresh or dried rosemary and thyme can be used.