GARDEN FRITTATA

1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 medium tomato, sliced
1/4 cup crumbled feta cheese
4 eggs
1 cup fat-free milk
2 tablespoons minced fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

In a microwave-safe bowl, combine the squash, zucchini and onion.
Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well. Transfer to a 9-in. pie plate coated with cooking spray.
Top with the mozzarella, tomato and feta cheese.
In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before serving.

8 servings.

ROASTED GREEN BEANS & TOMATOES

1 pound trimmed green beans
1 pint cherry tomatoes
Extra-Virgin olive oil, for drizzling
Seasoning salt (to taste)
A few shakes of garlic powder and onion powder (to taste)

Heat the oven to 450 degrees with an empty baking sheet on an upper rack.
Coat beans and tomatoes with olive oil and season them with the salt, garlic powder and onion powder.
Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized.


This has become one of our favorite summertime side dishes. It's quick, healthy and oh so yummy.
I usually don't follow the cooking times, I just go by when they are done but still crunchy.