An easy way to eat more vegetables

Roasted (or grilled) Vegetables
Slice or cut any of the following into bite size chunks, slices or wedges:

Sweet Potatoes (slices work well)
Potatoes
Squash
Zucchini
Eggplant
Asparagus (leave whole)
Bell peppers
Onion slices
mushroom

Coat with Olive Oil; sprinkle with salt and pepper; sprinkle with herbs ( Rosemary very good , try thyme, etc Roast 20-30 minutes depending on temp and size of vegetable pieces.

Try any veges you like!

Summer squash is almost gone

Mom's Squash Medley

1 Zucchini, sliced
1 Yellow Squash, sliced
1/4 Green bell pepper, cut in 1 "x 1/2 slivers
1 Tomato, coarsely chopped
1 tsp Butter (optional) and /or a little water (if needed)
1/2 c Shredded Mozzarella Cheese

Layer zucchini, yellow squash and bell pepper in skillet. Add butter if desired or water. After about 5 minutes add tomato.Cover with lid. Keep an eye on it so it doesn't brown. Saute on low heat until tender. You may need to remove lid near the end to allow liquid to evaporate or you may need to add more to prevent browning. Top with grated mozzarella, replace lid and remove from heat. Allow a couple minutes for the cheese to melt.

Note:

Depending on the freshness/moisture in the squash and tomato you may not need much if any water.
This is also good with fresh basil added.
Provolone works very well instead of mozzarella.