I love love fresh vegetables, especially summertime ones. A couple weeks ago we picked up some yellow squash and zucchini at the farmer's market and I was very excited to introduce Eric to this recipe I love. I had kinda forgotten about it for awhile but it made an awesome comeback. Okay so I admit that I have no idea what the real name/proper name of this is but that is what I called it when I ate it growing up. I think the fact that it is so pleasing to look at makes it taste even better. Eric actually really enjoyed it and he is not a big vegetable fan but he has been asking for it again :) It's super easy to make so try it out...
1 can of DelMonte diced tomatoes with basil, oregano, and garlic (or make your own version of this)
3 yellow squash
Serves about 6-8 as a side
Cut up about 4 carrots in pennies about 1/4-1/2 inch thick. Put them in a large pot and cover with water. Cook at a fairly high temp until they start to get tender (probably 5 minutes or so). Check with a fork. Meanwhile, cut the ends off your squash and zucchini (about 3 each regular size). I cut them in half across (not lengthwise) and then cut each section into about 8 strips. When the carrots have cooked a little, drain off the water and dump in the squash, zucchini, and tomatoes. It will look like a lot but it will cook down. If you want to add any other spices to the mix you can do so. Cover and simmer (on medium-medium/low) until the vegetables are tender. These are wonderful as leftovers too.
Here it is during the cooking down step: