Steamed Squash Medley with Sun-Dried Tomatoes

I invented this recipe on vacation when the produce stands were overflowing with young, tender zucchini and yellow squash. The secret is the sun-dried tomatoes. Enjoy!

Step: 1

Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.

Step: 2

Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.

Step: 3

Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

Per Serving: 103 calories; protein 3.7g; carbohydrates 14.9g; fat 4.6g; cholesterol 10.2mg; sodium 85.4mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .