Melt 2 tbsp butter in hot skillet and add sliced summer squash, zucchini (thanks Lori!), grape tomatoes, and sliced mushrooms. Once they're slightly soft, add in 1/2 can black olives and 1/2 can garbanzo beans (chickpeas). Season with kosher salt, pepper, and Italian seasoning. Turn down heat and allow flavors to meld for another 3-5 minutes. Serve with shredded parmesan cheese or crumbled feta or both.
I loved that it was an inexpensive, meatless meal that still managed to fill me up. I also felt like it was good for my body, so win-win. :)
What are you doing/making with some of the fresh veggies in your life?
oh it looks & sounds super! being a vegetarian, i appreciate this meal. i'vet been enjoying cherry season, & eating them like crazy too.
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