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Instructions |
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Pour olive oil in skillet and heat to rippling.
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Place squash, zuchinni and onions in oil and sprinkle with 1 tsp garlic powder. Mix well.
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Cook until squash, zuchinni and onions turn brown and get tender. You want a nice carmelization from most of the veggies.
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Add chopped tomatoes and warm them well. They should swell and release their juices.
Add salt and pepper to taste.
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| Serving
Suggestions |
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Great when served with Blackened Tilapia (see recipe) and packaged garlic mashed potatoes.
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Originally Submitted
11/11/2009
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