This is such a versatile dish, a great intro to summer food and a great way to use up vegetables when you only have a few of this or that…

2 yellow summer squash, sliced

2 zucchini, sliced

1 medium onion, sliced in rings or wedges

3 medium tomatoes, chopped OR 1 15 oz. can diced tomatoes

1 clove garlic, crushed

2 tbsp. olive oil

1 tbsp. herbs de provence*

salt and pepper to taste

Combine all ingredients in a medium saucepan.  Cook covered on medium to low heat until bubbling.  Turn heat to low and continue to cook with lid slightly ajar, until vegetables are tender.  Serve with a slotted spoon.

*if you don’t have herbs de provence, fresh or dried rosemary and thyme can be used.