Each year at about this time (when I had a prolific garden), I would be chastising myself for once again planting all those yellow squash and zucchini plants. It seemed like all the Cucurbita vines were producing at least a squash a day. On each plant. And I was hard pressed to keep up with the supply. Occasionally, one or two of the fruits would hide out under the huge leaves of the plants and grow to gigantic proportions. While not appealing to us, I’m sure the wildlife that occasionally raided my compost bin appreciated finding those super sized specimens in there once or twice each Summer!

While I no longer have a large garden to pick lunch and dinner from, I do still search for new ways to prepare yellow squash and zucchini, as we continue to enjoy these Summer staples. Today’s recipe is one Eric created after finding an abundance of these gourds at the grocery store. It features both yellow squash and zucchini, with some red onion and mini sweet peppers added to the mix. Dressed with a bit of olive oil and seasoned salt, the veggie dish is finished off with some feta cheese and fresh mint. Wonderfully Summery and delicious!

Mixed Summer Squash with Feta & Mint

Mixed Summer Squash with Feta & Mint (an original recipe by Eric A. Heuser)  Total Time Required: 20 minutes, Prep Time: 10 minutes, Cook Time: 10 minutes, Makes: 4 servings

Ingredients:

• 1 pound yellow and zucchini squash
• 1/2 medium red onion
• 4 mini sweet peppers
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon Lawry’s Seasoned Salt
• 2 ounces feta cheese, crumbled
• 2 tablespoons fresh mint, chopped

Directions:

Quarter the squash lengthwise, then slice them into 1/2-inch thick pieces. Cut the onion into 1/4-inch thick rainbows. Cut the tops off the peppers, remove the seeds, and cut the peppers into rings. Combine the squash, onion, and peppers in a medium bowl with 1 tablespoon of the olive oil and the seasoned salt. Stir to coat all the veggies with the oil and salt.

Prep the veggies and combine them with some oil and seasoned salt.

Add the veggies to a hot cast iron skillet or a perforated veggie pan on the grill over medium-high heat.

Cook the veggies, either on the cooktop or the grill.

Cook until the squash is crisp-tender and slightly browned, about 8 – 10 minutes.

Cook until the pieces are crisp and lightly browned.

Transfer the cooked veggies back into the mixing bowl. Add the feta & mint, stirring to combine.

Add the feta & mint to the veggies.

Serve immediately.

This dish goes with everything!

Eric is a master in the kitchen!  ~Linda

Mixed Summer Squash with Feta & Mint (an original recipe by Eric A. Heuser)  Total Time Required: 20 minutes, Prep Time: 10 minutes, Cook Time: 10 minutes, Makes: 4 servings

Ingredients:

• 1 pound yellow and zucchini squash, quartered lengthwise then sliced 1/2-inch thick
• 1/2 medium red onion, cut into 1/4-inch thick rainbows
• 4 mini sweet peppers, seeds removed, cut into rings
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon Lawry’s Seasoned Salt
• 2 ounces feta cheese, crumbled
• 2 tablespoons fresh mint, chopped

Directions:

Combine the squash, onion, and peppers in a medium bowl with 1 tablespoon of the olive oil and the seasoned salt. Stir to coat all the veggies with the oil and salt.

Add the veggies to a hot cast iron skillet or a perforated veggie pan on the grill over medium-high heat. Cook until the squash is crisp-tender and slightly browned, about 8 – 10 minutes.

Transfer the cooked veggies back into the mixing bowl. Add the feta & mint, stirring to combine. Serve immediately.