Summer Vegetable Stew
1 small zucchini, cubed
1 small summer squash, cubed
1 green pepper, coarsely chopped
1 clove garlic, minced
1-2 tomatoes, cored and chopped
1 handful green beans, stemmed and broken in half
1 eggplant, peeled and cubed (optional)
sea salt and ground black pepper
basil and/or parsley (optional)
mild cheese, cubed, such as mozzarella, Clermont, colby, etc.
Pour a few tbsp. olive oil into a large, deep skillet, on medium heat. (I like cast iron.) Add minced garlic, eggplant if using, zucchini, squash, pepper, and green beans. Saute over medium heat, stirring often, for about 5 minutes. Add tomatoes and cover. Reduce heat to med. low and cook for another 5-10 minutes, until veggies are tender. Add chopped herbs if desired. Add sea salt and pepper to taste. Place into bowls and add cubes of cheese; stir in to allow them to melt.
Serve with good crusty bread. Serves 4.
*Substitute whatever veggies you have on hand from your share. Add chopped swiss chard, sweet onion, red pepper, etc. and/or change amounts. Also delicious served over pasta, couscous, orzo, or another grain.