Lemon-Splashed Summer Squash with Goat Cheese
June, 2000

Serves 6 / >Here's an easy way to use summer's vegetable bounty — practically any combination of vegetables will work. Use those listed below, or experiment with your own garden's offerings. If using fresh herbs instead of dried, simply double the amounts listed here. Prep time: 10 minutes Cooking time: 15 minutes

2 teaspoons olive oil
1 medium onion, coarsely chopped
2 medium unpeeled yellow squash, sliced
2 medium unpeeled zucchini, sliced
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 small eggplant, peeled and cut into small cubes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup crumbled goat cheese
2-3 tablespoons fresh lemon juice, or to taste

1. In a large skillet, heat olive oil over medium heat. Add onion and sauté until tender and slightly browned, about 5 minutes.
2. Add remaining vegetables and cook, stirring occasionally, 5-7 minutes or until tender but still firm.
3. Season with oregano, thyme, salt and pepper. Add crumbled goat cheese and mix. Sprinkle with lemon juice and serve immediately.

Calories 110,Fat 6,Perfat 46,Cholesterol 11,Carbo 11,Protein 5,Fiber N/A,Sodium N/A