Veggies with Feta

It is spring and the veggies are everywhere. How do you make a quick meal that is filling and yummy.

I chopped red peppers and red onions and mushrooms. I placed the olive oil in a cast iron pan and I cooked the veggies.

In another pan I steamed the asparagus and the squash. It took ten minutes until both were tender.

I placed both together and sprinkled on some feta cheese.  The meal was amazing. We used our leftovers with chicken the next day for lunch. It was just yummy and healthy.




Comments

  1. Bonnie says

    I make this dish quite often. Sometimes I add a bit of cooked pasta or some leftover meat and sometimes I use parmasaen or Asiago cheese.. Use up any veggies in your refrigerator and sometimes I even roast the vegetables in the oven. It’s such a delicious and “forgiving” meal.

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