Side Dish. 4 Vegi Saute.

This is the starter of my semi home-made vegi pasta sauce, used in my Vegi Zucchini Lasagna, however, it makes an awesome side dish, or a topper for baked chicken too.

Simple and wonderful!
1/2 large onion diced
1 yellow squash diced
1 small/medium eggplant diced
6 large mushrooms largely diced
5-6Tbsp Olive oil
garlic salt and pepper to taste (I usually do around 2tbsp garlic salt and about 1/2tbsp pepper but I eyeball it)
A variation would be to add a tablespoon of pesto or a tbsp of chili powder.

Saute all in a large pan until softened but not mushy, we like it to have texture.

Here are some photos to show prep and it finished.

 

Whats for dinner? ... Side item!

Well we had a great dinner last night, roasted chicken, loaded mashed pot. (for the husband since I'm dieting) and green beans and mushrooms.

Since this has been a busy week and I am really behind on doing any posts lately I thought I'd share a simple idea you may enjoy.

1 8oz pckg. fresh mushrooms

2 cans cut green beans

2 tbsp olive oil

1 tbsp minced garlic

salt to taste

Shredded parm. cheese to top

 

Saute mushrooms in olive oil and garlic. Heat green beans with salt and when the mushrooms are done drain off extra oil and add to beans. Heat together for about 5 minutes. Serve topped with parm cheese.

Enjoy!