Mediterranean Squash

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 1 large onion, chopped
• 1 lb mushroom, thinly sliced
• 1 1/2 lbs yellow squash, cut crosswise into 1/4 inch slices
• 1 1/2 tablespoons fresh thyme leaves (or 1 1/2 tsp. dried thyme)
• 3 tablespoons lemon juice
• 6 medium roma tomatoes, cut crosswise into 1/4 inch slices
• 1/2 cup green onion, thinly sliced
• 1 ounce feta cheese, crumbled
• 2 oil-cured black olives, pitted and chopped

Recipe

• 1 heat 1 teaspoon of the oil in a wide nonstick frying pan or wok over medium-high heat. when oil is hot, add half each of the chopped onion, mushrooms, squash and thyme. stir fry until squash is hot and bright in color (about 3 minutes). add 1/4 cup water and 1 1/2 tablespoons of the lemon juice to pan; cover and cook until vegetables are just tender to bite (about 3 minutes). uncover and continue to cook, stirring until liquid has evaporated (about 3 minutes more). remove vegetables from pan and set aside.
• 2 repeat to cook remaining chopped onion, mushrooms, squash and thyme, using remaining 1 teaspoon oil; add 1/4 cup water and remaining 1 1/2 tablespoons lemon juice after the first 3 minutes of cooking.
• 3 return all cooked vegetables to pan; gently stir in tomatoes. transfer vegetables to a serving dish; sprinkle with green onions, cheese and olives.