One of my perennial favorites that I learned probably about 20 years ago.
These days it can be made year round but I do really like it in the summer.
What makes this dish great is the ease of preparation, the combo of virgin olive oil with thyme, pepper and salt in addition to the fresh vegetables.
Ingredient list:
1) Three or four small to medium squash
2) Three or four small to medium zucchini
3) Three to four roma tomatoes
4) 1/3 to 1/3 pound of green beans with the ends cut off
5) Salt and pepper to taste
6) Three to five tablespoons of virgin olive oil
7) One to three teaspoons of thyme. Less if you have fresh thyme.
Preparation:
Preheat large non-stick pan with virgin olive oil.
Peel squash and zucchini. Cut in half length-wise and again in half length-wise. Cut into small die size.
Place cut squash and zucchini into medium to medium high hot pan and cook for 10 minutes to soften. Preferably covered.
While squash and zucchini are cooking, add salt and pepper and a teaspoon or more of thyme.
Cut Roma tomatoes taking ends off and cutting into small die shape. Set aside.
Take green beans, cut ends off if desired, steam until 70-80% done. Let cool.
When squash and zucchini have softened add Roma tomatoes and stir. Let cook a few minutes more. Cover while cooking
Add cooked green beans and stir again. Keep the pan covered to help the green beans soften some more.
Add more salt and pepper and thyme to taste.
Serve.
The complete dish.
