Summer Squash Vegetable Medley

This quick and easy stir fry is part of a larger menu in David Bulla's article on chicken fried steak.

  • 1/2 medium Red Onion, sliced thin
  • 1 Zucchini, sliced 1/4 in thick
  • 1 Yellow Squash sliced 1/4 in thick
  • 2 Roma Tomatoes, halved and sliced
  • 4 ounces mushrooms, sliced
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 2 tablespoons chopped fresh parsley
  • Salt and Pepper to taste
  1. Heat the oil in a saut pan over medium-high heat.
  2. Add the onion and sauté for a few minutes.
  3. Add the mushrooms and sauté until the onions are soft, and the mushrooms shrink a little.
  4. Add the remaining ingredients and saut until the squash is tender-crisp.
  5. Check seasoning and add salt and pepper to taste.


Ready in: 35 Min

Recipe editor Patricia Mitchell

Photograph is of the Summer Squash Vegetable Medley, as well as the Horseradish Mashed Trio of Potatoes. The serving dishes in our photograph are Fiesta dinnerware.