Foodie Fridays: Dilled Vegetables

From Sara & Patrick

This is the time of year when summer produce is abundant, and sometimes overly so.  I was at our local feed store last week and the owners were practically begging people to take home their excess summer squash.  Who was I to refuse?  I happened to have some microwaveable bags of green beans as well as broccoli, and also had some leftover sliced green onions.  With very little effort, I cooked and combined all of them for a tasty side dish chock full of healthy goodness.  If you do not have the microwaveable vegetables, just toss sliced fresh green beans and broccoli florets with the squash in a big roasting pan with a little more oil and roast everything together (you may need to increase the cooking time a bit).  An added bonus -- the recipe made so much I was able to use about half as a substitute for the squash in my Yellow Squash Casserole recipe. I had this as a light lunch and it was delicious.  I just love summer produce!

Dilled Vegetables

2 each medium zucchini and yellow squash, halved lengthwise and thinly sliced
2 T. vegetable oil
salt to taste
2 T. butter
8 oz. green beans, cooked and sliced into thirds
12 oz. broccoli florets, cooked
4 green onions, sliced
1 tsp. dried dill, or to taste (fresh dill may be used instead)

Toss the squash with the oil and salt in a roasting pan.  Roast at 400 degrees for about 20 minutes or until the squash is soft.  Stir the butter and the remaining vegetables into the hot squash.  Season with dill.  Serves 8.