Garden vegetables

Yield: 6 servings

Measure Ingredient
¼ cup Olive oil
2 mediums Onions, sliced
2 Garlic cloves, minced
2 mediums Zucchini, cut into 1/4" slices
1 medium Yellow squash, cut into 1/4" slices
1 teaspoon Oregano
1 can RO*TEL Diced Tomatoes and Green Chilies (10 oz)
1 can Crushed tomatoes (16 oz)

In a large skillet, saute onions and garlic in hot oil until tender.

Add zucchini, eggplant, squash and oregano. Saute util vegetables are tender. Stir in RO*TEL and crushed tomatoes; simmer 10 minutes.

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