Saucy Summer Vegetables
Ingredients
- 1 tbsp. oil
- 2 yellow summer squash, cut into 1/4 inch thick slices
- 1 large zucchini, cut into 1/4 inch thick slices
- 1 medium onion, thinly sliced, separated into rings
- 1 large tomato, cut into 8 wedges
- 1/2 tsp. dried oregano leaves
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 (8oz.) jar taco sauce
- 4 oz. (1 C.) shredded Monterey Jack cheese
- Fresh cilantro sprigs, if desired
Directions
Heat oil in 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add squash, zucchini and onion; cook and stir 5 minutes or until vegetables are crisp-tender. Add tomato and oregano; cook and stir 1 minute. Sprinkle with salt and pepper. Add taco sauce; cook and stir 30 seconds or until sauce begins to boil. Reduce heat to low; sprinkle with cheese. Cover; cook 2 minutes or just until cheese is melted. Garnish with cilantro.
