Lemon-Splashed Summer Squash With Goat Cheese
2 teaspoons olive oil
1. In a large skillet, heat olive oil over medium heat. Add onion and sauté until tender and slightly browned, about 5 minutes.
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
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.
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