Herbed Summer Vegetables

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Vegetarian Herbed Summer Vegetables

 

1/4 c. mixed fresh herbs, loosely packed, oregano, basil, chives

8 ozs. feta cheese

3 tbsps. olive oil

1 lb. yellow patty-pan squash trimmed, cut vertically in 1/4 " thick

slices

8 ozs. green beans, trimmed, cut diagonally in 1/2 " pieces

1 lb. tomatoes, cored coarsely chopped

salt and pepper, to taste

1/4 c. fresh dill, loosely packed

 

Mince mixed herbs. Crumble the feta cheese in a small bowl, drizzle it

with 2 tb. of olive oil, and stir in the minced herbs until thoroughly

incorporated. Set aside.

Heat remaining 1 tb. olive oil in a wok or large heavy skillet over

medium-high heat. When oil is hot but not smoking, add the squash and

cook, stirring constantly, until it begins to soften, 3 to 4 minutes. Add

the beans; toss to mix. Cook, stirring constantly, until they begin to

turn a vivid green, 3 to 5 minutes. Add tomatoes and cook, stirring

constantly, until squash is translucent, beans are bright green and

crisp-tender, and tomatoes have softened, 4 to 5 minutes. Season with a

little salt and a generous amount of pepper. Remove from heat.

Mince dill and add it to the vegetables, mixing well so that it is evenly

distributed. Transfer vegetables to a warmed serving platter, distribute

the seasoned feta cheese on top, and serve immediately.

Makes 4 to 6 servings.