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Summer Vegetable Stew

1 small zucchini, cubed

1 small summer squash, cubed

1 green pepper, coarsely chopped

1 clove garlic, minced

1-2 tomatoes, cored and chopped

1 handful green beans, stemmed and broken in half

1 eggplant, peeled and cubed (optional)

olive oil

sea salt and ground black pepper

 basil and/or parsley (optional)

mild cheese, cubed, such as mozzarella, Clermont, colby, etc.

 

Pour a few tbsp. olive oil into a large, deep skillet, on medium heat. (I like cast iron.) Add minced garlic, eggplant if using, zucchini, squash, pepper, and green beans. Saute over medium heat, stirring often, for about 5 minutes. Add tomatoes and cover. Reduce heat to med. low and cook for another 5-10 minutes, until veggies are tender. Add chopped herbs if desired. Add sea salt and pepper to taste. Place into bowls and add cubes of cheese; stir in to allow them to melt.

Serve with good crusty bread. Serves 4.

*Substitute whatever veggies you have on hand from your share. Add chopped swiss chard, sweet onion, red pepper, etc. and/or change amounts. Also delicious served over pasta, couscous, orzo, or another grain.

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