Mediterranean Squash Recipe
A wonderful combination of yellow squash, mushrooms and tomatoes with feta and oil-cured black olives. Once again, from my Sunset cookbook.
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Cooking tools:
- Nonstick skillet
- Wok
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Serving platter
Ingredients
- 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
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