Over the summer I grilled so many types of foods, but one of my favorites was vegetables. I love the taste of grilled veggies, and when it came time to make this same recipe indoors, it was so easy! When I grilled these outdoors, I used a foil packet and just let it go..it was delicious. Well, it’s just as easy on my kitchen stove. A hot skillet is all that you need! Give these a try, with any and all veggies you love. I love the small pattypan squash mixed with other vegetables…use your favorites!!!
2-3 T. Olive oil
2 T. Unsalted butter
1 lb. small pattypan squash, cut in half
1/2 lb. haricot vert, blanched and cooled in an ice bath
1/2 lb. crimini mushrooms, cut in half
2 T. Minded shallots
1 T. Minced garlic
1 T. Chopped, fresh thyme
1 T. Chopped, fresh basil
1 T. Chopped, fresh oregano
1 T. Chopped, fresh rosemary
1/2 c. Balsamic vinegar
1/4 c. Honey
Kosher salt and pepper
1 c. Feta cheese
Preheat a large skillet over medium high heat. Add olive oil and 2 T. Butter . Add squash and sauté for 3-4 minutes.
Add haricot vert and mushrooms and sauté for 1-2 minutes.
Add shallots, garlic, thyme, basil, oregano and rosemary and sauté for 1-2 minutes. Add balsamic and honey and reduce for 1-2 minutes.
Season with salt and pepper. While still warm, mix feta cheese with the baby veggies and sprinkle it over the top.
Beijos e Tchau!
Ludmilla and Marilyn Chudda