Cooked but would be good raw

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If you don't know what to have for dinner tonight ...

Try this Southwestern vegetable dish that is takes advantage of the summer vegetables that are in season. Seasonal produce not only taste the best, but it also has the greatest nutritional value. This recipe is an excellent source of vitamin C, a powerful antioxidant that helps prevent damage to DNA and cellular structures caused by free radicals.

Prep and Cook Time: 20 minutes Ingredients:

1 medium onion cut in half and sliced thin 4 medium cloves garlic, chopped 2 cups zucchini diced into ½ inch cubes 2 cups yellow squash,diced in ½ inch cubes 15oz can diced tomatoes, drained (fresh in season)

1 4oz can of diced green chili (fresh)

3 + 1 TBS vegetable broth (recipe in the files)

¼ cup chopped cilantro 3 TBS fresh chopped fresh oregano salt and black pepper to taste *Optional: drizzle with olive oil before serving

Directions:

Slice onion and chop garlic and let sit for 5 minutes to bring out their health-promoting benefits. Prepare all the vegetables by slicing and chopping. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Saute onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes. Stir in herbs, salt and pepper. Serves 4

Suzi

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What is a weed? A plant whose virtues have not yet been discovered.