Parmesan Vidalia Vegetable Skillet
When Vidalia onions begin to appear in the produce aisle, it’s great to have a couple recipes ready that feature these super sweet onions. This skillet dish is a nice mix of flavors and textures that makes an excellent side dish for any grilled meat or fish. Also great served on top of a bed of baby spinach or mixed spring greens. Yummy!
1 tablespoon olive oil
1 Vidalia onion, halved and sliced into wedges
4 small yellow summer squash, sliced
4 small zucchini, sliced
1 clove garlic, minced
1 pint assorted colored cherry or grape tomatoes, halved
1 tablespoon chopped fresh basil
salt and pepper to taste
2 tablespoons (more or less to tastes) Parmesan cheese
Place a large skillet over medium high heat. Add the olive oil and heat. Once the olive oil is warm add the onion and cook 2 minutes or until the edges begin to shrink. Add the squash and zucchini. Continue to cook 8 minutes or until they begin to lightly brown. Add the garlic and tomatoes. Continue to cook 2 minutes. Add the basil and pepper to taste mix well. Cook 2 minutes more. Remove from heat and add the Parmesan cheese.