Sweet tomatoes are classically paired with fresh basil to show off the best of summer’s harvest. Zucchini, bell peppers and white mushrooms are sautéed simply with onions and garlic in this garden-in-a-pan supper. This recipe comes to us from Andrea of Andrea’s Recipes.
Adult: Place a medium sized frying pan over medium-high heat. Add the olive oil and swirl it around so that the frying pan is evenly coated.
Kid: Add the garlic and onions to the pan. Sauté, stirring occasionally, for 3-4 minutes, or until the onions are soft and the garlic becomes fragrant.
Together: Add the zucchini and cook, stirring, for another 3-4 minutes, or until the zucchini begins to soften. Add the bell pepper and mushrooms to the pan and cook for 6-8 minutes more, or until the vegetables are tender when pierced with a fork.
Together: Add the tomatoes, stir and cook for 2 minutes, or until the tomatoes are warmed through. Stir in the basil and cook for 1 minute more. Season with salt and pepper to taste.
Adult: Transfer the sautéed veggies and tomatoes to a serving dish.
Kid: Divide into 4 portions. Sprinkle each portion with basil leaves and parmesan, if desired, and enjoy!