With summer fleeting away, I wanted to take advantage of the last of summer’s harvest. Fresh zucchini, yellow squash, and red peppers bring the dish alive and dancing with color.
If you have time the night before, I recommend prepping the vegetables (julienne, chop, slice, dice) and storing them in a tubberware. It cuts down the cooking time the next day. Put away away the take out and try this quick 30 minute meal.
[tasty-recipe id=”17960″]
As the Food On the Table food stylist and photographer, I spend most of my time in the kitchen testing simple and healthy recipes. I have a Bachelor’s of Science in Nutrition from the University of Texas at Austin.
Planning meals, spending the time to researching recipes, and purchasing food is time consuming and very expensive. Food On the Table is a meal planning service that integrates sale items from your local grocery store and food preferences to create a customized meal plan and organized grocery list.
