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Tomato Squash Dish

Tomato Squash Dish

Nancy Sigh

Nancy Sigh

Don't know what to do with all those extra veggies popping up in your garden? Here's a delicious and easy option. Serve this medley of veggies over rice with a side of tangy chutney if you've got it in the house!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place onion, green bell pepper, carrots, garlic and oil in a hot skillet and cook until onions are transparent.
  2. Add tomatoes, squash and zucchini to the skillet, stir. Let the vegetables cook, stirring occasionally, until all of the vegetables are softened.
  3. Season the vegetables with salt and pepper to taste.
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Reviews

pats
14

pats

9/10/2010

This is a wonderful and colorful dish that tastes as good as it looks. The tomatoes made plenty of liquid when I made it and the only thing I added was a little basil. Thanks for the recipe!

DMANKELL
12

DMANKELL

12/1/2002

this is good; I had to add liquid so I added chicken stock.

Karri707
10

Karri707

9/7/2010

This was easy to make, perfect for all the veggies out of the garden, and tasty. Only thing I did differently was pretty much cubed all the veggies instead of shred, dice, or slice. Also, I used scallions since that was the only type of onion I had. Turned out great.

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