Tomato Vegetable Medley

 If you’ve been on the hunt for a no-fuss veggie side that comes together in a snap, you’re in the right place! This simple vegetable medley with yellow squash, zucchini, crispy bacon, and canned tomatoes is one of my go-to sides when I need to round out a meal without overthinking it. It is a great side side for chicken or can be poured over pasta for a quick meal.

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 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 should cook the rice or pasta before starting the vegetables so you can serve the meal immediately.

To make cooking easier canned tomatoes are used with fresh yellow squash and zucchini.

You'll also need 3-4 slices of bacon, an onion, chopped garlic, salt and pepper, olive oil and a little water.

Start by dicing the bacon and frying it until crispy. While the bacon is cooking slice the squash and dice the tomato. To save time you can buy the vegetables pre-sliced and diced in most grocery stores.

Dice the onion.

 Add the diced onion to the pan with the crispy bacon pieces and sauté until translucent.

Once the onions are done add the garlic to the pan.

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. Sauté for a couple of minutes to wake up the flavor of the garlic.

Stir the sliced vegetables and pour the tomatoes into the pan. Cook over 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.

How To Make Tomato Vegetable Medley

Ingredients

• 2 yellow squash, sliced
• 2 zucchini, sliced
• 1 cup diced or crushed canned tomatoes
• small onion diced
• 1-2 TBS chopped garlic
• 3 to 4 slices bacon
• 1 TBS olive oil
• ½ cup water
• salt and pepper to taste
• Cooked rice or pasta

Directions

• 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.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.