Garden Fresh Recipe
Red bell peppers, yellow onions, zucchini, squash, provolone
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Ingredients
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Vegetables
Cheese
Method
Preparation
Chop the Vegetables
Begin by washing all the vegetables thoroughly. Remove the stems and seeds from the red bell peppers and chop them into small pieces. Peel the yellow onion and dice it finely. Trim the ends off the zucchini and squash, then slice them into half-moons.
Prepare the Cheese
Slice the provolone cheese into thin strips or small cubes, depending on your preference for melting.
Cooking
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for 2-3 minutes until it becomes translucent. Then add the chopped red bell peppers, zucchini, and squash to the skillet. Cook for an additional 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.
Add the Cheese
Once the vegetables are cooked, reduce the heat to low. Sprinkle the provolone cheese over the sautéed vegetables and cover the skillet. Allow the cheese to melt for about 3-4 minutes.
Serve
Once the cheese is melted and bubbly, remove the skillet from the heat. Serve the garden fresh dish warm as a side or over a bed of rice or pasta.