Quick & Easy - Fresh VEGETABLES w/ GREEK SPICES & POTATOES

Table of Contents: VEGETABLES

 

1 T. extra virgin olive oil

1 large clove garlic; sliced thin, then crushed

6 fresh yellow summer squash, sliced

2 medium/ large red potatoes, un-peeled & thinly sliced

1 large or 2 medium onions, peeled & sliced in rings

1 large Roma tomato; sliced round, then quartered

1 ½ tsp. Cavender’s All Purpose Greek Seasoning, divided

½ tsp. garlic salt

ÂĽ tsp. salt

 

 

 


 

 

 

In a large non-stick skillet, heat the olive oil on medium-high heat until hot, but not smoking.  Add the garlic, reduce heat to medium, and cook for a few seconds.  Then add the squash, potatoes, onions, and tomato.  Sprinkle with 1 tsp. of the Cavender’s Greek Seasoning, garlic salt, & salt.  Stir to blend all ingredients and cover to cook until the potatoes are just tender.  Sprinkle with the remaining ½ tsp. Cavender’s and gently stir to blend, keeping the potatoes in large pieces.

 

My brother, Tommy Sparks, grew this fantastic cabbage in his winter garden and delivered it to us recently.   I just couldn’t get over how beautiful it was, so rather than cook it right away; it became part of my dining room table centerpiece for three days.  Then…. we ate it!  Can you believe the size of the cabbage?

Tiny Elmer Fudd somehow got into the photography act.  He is such a “ham”, and, of course, you all know that I’m a bit of a “nut” from time to time!

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