Holiday Vegetable Medley

Serve this colorful medley of vegetables cooked in skillet - perfect side dish for a holiday.

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 8

2
tablespoons olive or vegetable oil
1/2
cup thin wedges red onion
2
cloves garlic, finely chopped
1 1/2
pounds yellow and green baby summer squash, cut lengthwise in half (5 cups)
2
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups cherry tomato halves
Marjoram sprigs, if desired

  • 1 Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and garlic in oil 1 to 2 minutes, stirring occasionally, until onion is crisp-tender.
  • 2 Stir in squash, marjoram, salt and pepper. Cover and cook 4 to 6 minutes, stirring occasionally, until squash is crisp-tender.
  • 3 Add tomatoes; toss until coated. Garnish with marjoram.

Expert Tips

For 12 servings, use 2 tablespoons olive oil, 3/4 cup onion wedges, 3 cloves garlic, 8 cups squash, 1 tablespoon fresh or 3/4 teaspoon dried marjoram leaves, 1/4 teaspoon salt, 1/4 teaspoon pepper and 2 1/4 cups cherry tomato halves. Prepare in Dutch oven.

You can replace part of the 5 cups of squash with yellow bell peppers, cut into 1-inch pieces.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
55
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
80mg
80%;
Total Carbohydrate
5g
5%
(Dietary Fiber
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Iron
2%;
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.