- Makes: 4 servings
- Serving Size: 1/2 cup
- Preparation Time: 12 minutes
- Cooking Time: 18 minutes
Ingredients
| 1 |
Tbsp. |
olive oil |
| 1/2 |
cup |
chopped onion |
| 1 |
large |
zucchini, cut into 1-inch cubes |
| 1 |
large |
yellow squash, cut into 1-inch cubes |
| 2 |
|
garlic cloves, minced |
| 1 |
tsp. |
herbs de Provence* |
| 1/2 |
cup |
halved cherry tomatoes |
|
|
Salt and pepper to taste |
| 1/4 |
cup |
reduced-fat feta cheese |
* Herbs de Provence can be found bottled in the spice section. It is a blend of dried basil, fennel seed, marjoram, rosemary, sage, summer savory, and thyme. If the mix is unavailable, use one or two of these herbs to equal 1 tsp.
Directions
- Preheat oven broiler. Heat the oil in a large skillet over medium-high heat. Add the onion, and sauté for 3 minutes. Add the zucchini and yellow squash, and sauté for 5 to 6 minutes. Add the garlic, and sauté for 2 more minutes.
- Add the herbs de Provence, cherry tomatoes, and salt and pepper. Transfer the vegetable mixture to a casserole dish. Sprinkle with feta cheese.
- Place the casserole dish under the broiler for a few minutes until the feta cheese melts.
