Classico Tomato Vegetable Medley
It’s that time of the year when everyone is trying to eat healthier. What better way is there then to add more vegetables to your diet?
This tomato and vegetable medley recipe is so easy to throw together. It can be served as a main dish or a side dish. You can serve it over white rice, brown rice or even whole wheat pasta. You can cook it on the stove top or throw all the ingredients in the crock pot with just a little bit of extra water. These ingredients would even make a great base for a pot of vegetable soup.
You can find the recipe at the bottom of this post in the Ziplist format so you can easily add the ingredients to your shopping list.
Classico Crushed Tomatoes are the star of this recipe. They add a fresh homegrown tomato flavored sauce to the rest of the vegetables. Classico canned tomatoes are convenient to have on hand. Keeping a few cans on hand is a great way to add flavor and more nutrition to many recipes.
They are 100% all-natural and packed fresh with no preservatives. You can pick them up at Walmart. Classico Tomatoes are available in
- Classico Crushed Tomatoes
- Classico Whole Peeled Pear Tomatoes with Fresh Basil
- Classico Heavy Tomato Puree
- Classico Tomato Sauce
For this recipe you will need a can of Classico Crushed Tomatoes, 3-4 slices of bacon, yellow squash, zucchini, an onion, chopped garlic, salt and pepper, olive oil and a little water. You will also need cooked rice or pasta of your choice to serve the vegetable medley over.
Dice 3-4 slices of bacon. Fry the bacon until crisp. While the bacon is cooking slice the zucchini and yellow squash. You don’t have to be precise with the sizes of the slices.
Dice the onion.
Saute the onion in the pan with the crispy bacon and bacon drippings until they are translucent.
Once the onions are done add the garlic.
If needed, add a tablespoon of olive oil to the pan. You want to have enough bacon grease or olive oil in the pan to keep the garlic from burning. Saute for a couple of minutes to wake up the flavor of the garlic.
Stir the sliced vegetables and tomatoes in the pan to evenly coat. Cook on medium high for about ten minutes. Place a cover on the pan and reduce the heat. Cook slow and low for about 20-25 minutes until the squash and zucchini are fork tender. Make sure to check the thicker slices when testing.
Serve over rice or pasta of choice.
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- 2 yellow squash, sliced
- 2 zucchini, sliced
- 1 cup Classico Chopped tomatoes
- small onion diced
- 1-2 TBS chopped garlic
- 3 slices bacon
- 1 TBS olive oil
- ½ cup water
- salt and pepper to taste
- Dice the bacon and fry until crispy. Reduce the heat to medium.
- Add the onions to the pan. Cook onions until translucent.
- Add the garlic and the olive oil if needed to the pan. Cook for two minutes.
- Add the squash, zucchini and tomatoes to the pan. Stir and cook on medium high for 10 minutes.
- Add water and cover pan. Reduce heat to medium and cook until the squash and zucchini are fork tender.
Check out the Classico website to find more great recipes using Classico Tomatoes.
Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Classico #cbias #SocialFabric #CookClassico
All opinions are my own.