Sauteed Veggies 1/28/12

2 zucchinis and 1 summer squash, sliced at diagonal
1 large onion or leek, sliced
sun dried tomatoes, i used about 10 pieces roughly chopped
1/4 cup chopped garlic scapes or 2 cloves chopped garlic
fresh thyme
salt and pepper
fresh grated parm or asiago cheese
drizzle balsamic vinegar

Heat 2-3 tbsp EVOO in a large pan, toss in the scapes/garlic and onion/leeks. Cook for just a couple of minutes then add the sliced squash. I used a fairly high heat so the squash would brown somewhat and not cook too long, then I tossed in about a tbsp or so of chopped thyme, the sun dried tomatoes and salt and pepper. Turn the squash several times so it all gets coated and each piece gets some pan time. Don't let the squash cook too much or it will be mushy. Spoon out onto platter, sprinkle with fresh grated Parm or Asiago and cover with foil to seal in the heat so the cheese gets soft. Just before serving drizzle with a little balsamic vinegar. It has a nice Mediterranean flavor so I don't like to overpower that with too much balsamic.   Next time I'm going to add sliced kalamata olives or maybe mushrooms.  This dish is great at room temperature so can be made ahead. It also makes quite a bit so is nice for lunch leftovers! It made enough for potluck at work and then dinner at home for 4. Bon appetit! xo Mom