Zucchini and Summer Squash with Fresh Mint and Goat Cheese
¼ cup extra-virgin olive oil, divided
1 shallot, minced
2 garlic cloves, minced
1 small yellow squash, sliced into 1/4-inch-thick rounds, halved or quartered
1 medium zucchini, sliced into 1/4-inch-thick rounds, halved or quartered
4 ounces (about a handful) yellow wax beans, cut into 1-inch pieces
4 ounces (about a handful) sugar snap peas, halved on diagonal
½ tsp Kosher salt
1 handful fresh mint leaves, roughly torn
1 handful curly parsley, roughly chopped
Vermont Creamery Classic Goat Cheese, crumbled
- Heat 3 tablespoons olive oil in 10" sauté pan over low heat. Add shallot; sauté, stirring occasionally, 2 minutes or until slightly softened. Add garlic; sauté, stirring, 1 minute, taking care not to burn garlic. Add yellow squash and zucchini; stir gently to coat evenly with oil.
- Reduce heat to medium-low; sauté, stirring occasionally, until vegetables are slightly tender. Add beans and peas; sauté, stirring, 2 minutes. Add salt; cover pan with fitted lid. Sauté covered, stirring occasionally to prevent sticking, until beans are tender. Add small amount of water or olive oil if pan becomes dry. Taste and season with additional salt if necessary.
- Transfer vegetables to shallow platter; drizzle with remaining 1 tablespoon olive oil. Sprinkle with torn mint leaves and chopped parsley. Sprinkle with crumbled goat cheese. Season with cracked pepper. Serve warm or cold.