Veggie medley

*Serves about 4

1 tablespoon olive oil
½ cup chopped onion, yellow or red
3 cloves garlic, finely minced
3 medium zucchini, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
3 medium yellow squash, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
2-3 ripe tomatoes, chopped
1/4 cup freshly grated parmesan cheese

In a large nonstick skillet over medium heat, sauté the garlic and onion in the olive oil until the onions being to turn translucent, stirring constantly so the garlic doesn’t burn, about 3-4 minutes. Add the zucchini and squash, tossing well with the olive oil mixture. Sauté over medium heat for 3-4 minutes. Add the chopped tomatoes. Continue cooking and stirring until the zucchini and squash are tender and the tomatoes have broken down, about another 2 minutes. Toss the hot mixture with the parmesan cheese. Serve immediately.

pasta n veggies!

8 oz uncooked spaghetti
2 zucchini, halved and sliced
1/3 c chopped onion
2 Tbsp Italian seasoning
2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
2 Tbsp butter
4 medium tomatoes, quartered
1 c (4 oz) shredded mozzarella cheese
1/2 c shredded Parmesan cheese


Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, onion, Italian seasoning, garlic, salt and pepper in oil and butter for 4-5 minutes or until tender. Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Sprinkle with cheeses; cover and simmer for 2-3 minutes or until cheese is melted. Drain spaghetti; serve with vegetable mixture.
Serves 4.

Grilled veggies

4 zucchini (2 lb.), cut diagonally into 1/2-inch-thick slices
3 each: red and yellow peppers, cut into 1/2-inch-wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
PREHEAT grill to medium heat. Place vegetables in grill basket.

GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.

ADD dressing; toss to coat. Sprinkle with cheese.