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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