Sautéed Mini Vegetable Medley

Serve with Uptown Pork Chops and Applesauce: Roast Pork Tenderloins with Escalloped Apples and Cheesy Potato and Sharp Cheddar Hash.


  • 1 pound assorted mini squash – patty pans and/or baby zucchini
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1 cup frozen pearl onions
  • 1 pint cherry tomatoes
  • Salt and freshly ground black pepper
  • 3 to 4 tablespoons chopped fresh dill
  • Handful flat leaf parsley, chopped


Halve the squash. Heat the EVOO in large skillet over medium-high heat. Sauté the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5-7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

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