Personally, I have no problem with vegetarian dishes - especially during the summer. To me, meat doesn't make a meal - and sometimes it's nice to enjoy the flavors of fresh, seasonal vegetables when they are shining on their own...in other words: ripe fresh vegetables, simply prepared.
Jared however, doesn't always agree with me on this. Whenever I tell him that dinner doesn't include meat, he gets a bit nervous. So when I found a recipe for Summer Squash and White Bean Saute from Eating Well, I knew I had my work cut out for me.
Luckily, I didn't have to try very hard because this recipe is what summer cooking is all about. The lack of ingredients made Jared a little apprehensive "where's the chicken, where's the rest of the food?" and I have to admit, I wasn't sure if the vegetables would be able to stand on their own without a ton of seasoning.
The best addition to this recipe is the red wine vinegar. I added 2 tablespoons (instead of 1), and I was surprised how the vinegar really helped my palate to taste all of the different flavors - the oregano, parmesan garlic all came to life with a little help from the vinegar. I also added about 1 teaspoon of salt, which I think helped to pull all of the flavors together (I also find that a touch of salt helps ripe tomatoes to taste even better).
As for Jared, the vegetarian critic? I believe his feedback was "mmmmm".....
I served this over brown rice (which worked out well), but in the future I'm planning to toss it with pasta or orzo. I think it would also be great with quinoa. I love the adaptability of the dish (swap the zucchini for corn - swap the white beans for black beans...whatever you're in the mood for).
Oh yeah, and one serving is under 200 calories - which pretty much rocks.
Summer Squash & White Bean Saute (from EatingWell.com)
1 tablespoon extra-virgin olive oil