Zucchini Veggie Medley

This is a recipe I kinda just put together (the best kind!). I had way to many fresh veggies in my garden and needed to get creative. This is so simple to do, but it looks so fresh and extravagent. Please add/subtract to taste. Adding grated Parmasian Cheese is nice too! It's really hard to mess up this recipe!

• Ready In: 25 mins
• Serves: 3
• Yields: 2-3 cups

Ingredients

• 2  tablespoons  vegetable oil or 2  tablespoons olive oil
• 1  large zucchini
• 1  large tomatoes
• 1⁄2 cup fresh green beans
• 2  chopped fresh garlic cloves
• 1  dash salt

• can also add to taste

•  green peppers or   red pepper
•  yellow squash

Directions

1. Put oil in large pan.
2. Warm pan while dicing veggies.
3. Dice the tomatoes, halve the green beans, slice the zucchini diagonally (makes it look fun!), and chop the garlic.
4. Keep the pan on a medium temp, you want the juices to blend slowly.
5. Throw the garlic and zucchini in warmed pan first, then add the rest.
6. Throw dash of salt on the veggies to bring out the juices.
7. The tomatoes will cook down almost completely, but the color they add is essential!
8. Cook over medium heat until either Al Dente or soft, whatever you prefer!
9. ENJOY!