Ingredients

• 8 oz. mushrooms, sliced
• 2 cloves garlic, minced
• 2 tsp. olive oil
• ¾ cup veggie broth
• 2 yellow summer squash, quartered and sliced
• 1 tsp. balsamic vinegar
• Salt & pepper to taste
• 2 tsp. fresh chopped parsley
• 2 tsp. fresh chopped chives

Steps

1. In large skillet, heat oil on med heat.
2. Add mushrooms and garlic, sauté till browned, keep covered to maintain juices.
3. Add ½ of the veggie broth to deglaze pan.
4. Add squash, vinegar, remainder of the broth, and salt & pepper.
5. Sauté till squash is al dente’.
6. Add parsley and chives and serve.

Notes: This is a good lo fat and lo carb side dish. For a richer version of this recipe, add 1 tbsp. butter with the oil at the beginning.

Serves: 4-6

Credit: Camille Van Sant