Casserole of Sautéed Spring Vegetables

Ingredients:

• 1 cup chopped asparagus
• 1 cup chopped green beans
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1/2 cup chopped red onion
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 1 cup chicken broth
• 1 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, heat olive oil over medium heat.
3. Add chopped asparagus, green beans, zucchini, yellow squash, red onion, and minced garlic.
4. Sauté for 5-7 minutes, or until vegetables are tender.
5. Stir in chopped parsley, basil, and mint and cook for additional 2 minutes.
6. Season with salt and pepper to taste.
7. Transfer sautéed vegetables to a baking dish.
8. Pour chicken broth over the vegetables and sprinkle grated parmesan cheese on top.
9. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
10. Serve hot.

Verdict:

This casserole of sautéed spring vegetables is a delicious side dish that’s perfect for any meal. The combination of asparagus, green beans, zucchini, yellow squash, red onion, and garlic creates a medley of flavors and textures that will delight your taste buds. The fresh herbs add another level of complexity to this dish, making it a crowd-pleaser for any occasion.

Serving Suggestions:

Serve this casserole of sautéed spring vegetables as a side dish with chicken, beef, or fish. It’s also delicious on its own with a piece of crusty bread or tossed with pasta for a complete meal. Enjoy!