Simple Summer Squash & Tomato Stew
This is a comforting dish that's very easy to make; a great way to use up bountiful summer squash and tomatoes. We like this stew best served over brown rice, but you could use quinoa, farro, or another grain.
1 Tbsp. olive oil
1/4 c. diced mild onion
1-2 cloves garlic, minced or pressed (quantity to your taste)
2 c. diced summer squash
1 1/2 - 2 c. diced tomatoes
Salt and pepper
1/4 tsp. dried basil
Parmesan cheese, optional
Cooked brown rice
Saute the onion and garlic in the oil for about 1 minute.
Add squash and tomatoes, cover, and cook for about 20 more minutes, until the squash is very tender and tomatoes have broken down. Add a little water as needed- you want it slightly soupy.
Season with salt, pepper, and basil. Serve warm over rice, and sprinkle with parmesan, if using.
Recipe created or adapted by Liz Talley, Urban Graze
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