Holiday Vegetable Medley

Holiday Vegetable Medley

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

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Crowd-Size
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.
Variation
You can replace part of the 5 cups of squash with yellow bell peppers, cut into 1-inch pieces.

Nutrition Information:

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