Fresh From the Garden Cooking

One of the greatest rewards of gardening is sampling that wonderful flavor that only fresh picked vegetables yield. You might not consider your microwave as the choice appliance for cooking fresh vegetables, but I’m hoping that after you try this recipe you’ll understand why it is such a favorite of ours. The freshness and juiciness of the vegetables are locked in during this virtual steam cooking process. If there’s a favorite recipe for preparing fresh summer vegetables for your table I encourage you to share it with us. Let’s swap recipes! I’ll go first!

Italian Squash Medley
Serves 4

¼ c. butter
1 clove minced garlic
1 t. dried oregano leaves
½ t. dried basil leaves
½ t. sea salt
1/8 t. black pepper
2 medium yellow summer squash, sliced thin
2 medium zucchini, sliced thin
1 small red onion, sliced thin (optional)
1 large tomato, cut into wedges

To a 2-quart casserole, add butter and garlic and microwave until butter melts, about one minute. Stir in seasonings. Add all the sliced vegetables, except the tomato. Toss ingredients in the casserole to coat. Cover and microwave on high for 4 to 5 minutes. Remove and toss ingredients. Cover and return to microwave for another 4 minutes or until squash is tender and cuts easily with a spoon. Fold in fresh tomato wedges. Cover casserole and let stand on the counter for 2 minutes before serving.

Deborah Tukua

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