Holiday Vegetable Medley

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

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Prep Time 15 min
Total Time 25 min
Servings 8

Ingredients

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

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Directions

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

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.

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