Sauteed mini vegetable medley

  • 450g assorted mini squash - patty pans and/or baby courgettes
  • 3 tbsp extra-virgin olive oil
  • 100g frozen pearl onions
  • 570g cherry tomatoes
  • Salt and freshly ground black pepper
  • 3 to 4 tbsp chopped fresh dill
  • Handful flat-leaf parsley, chopped
1) Cut the squash in half. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes.

2) Season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

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