Eat Your Vegetables: Can hardly go wrong with fresh vegetables

Advocate staff photo by TRAVIS SPRADLING -- A trip to the farmers market yields Medley of Squash dish. Show caption
Advocate staff photo by TRAVIS SPRADLING -- A trip to the farmers market yields Medley of Squash dish.

My trip to the Thursday Red Stick Farmers Market determined what went into a skillet of sautéed vegetables.

Straightneck and crookneck squash, along with zucchini, homegrown onion, bell pepper and fresh tomato, received a quick sauté in butter and olive oil.

When vegetables are this fresh, you can hardly go wrong with any form of cooking. I finished it off with snipped fresh parsley and green onions growing in my herb pot.

The next night I spread a single layer of the leftover vegetables on a baking sheet, topped them with freshly grated Parmesan cheese and browned them under the broiler.

They were quite tasty that way, too.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.