Balsamic squash with Italian garlic tomatoes and feta cheesePrint This
- 1 squash, cubed
- 2 zucchini (just cause I like them more and they are usually a bit smaller), cubed
- 2 pints cherry tomatoes
- 3 cloves garlic, minced.
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup chicken broth
- 2 tsp Italian seasoning
- 2 oz feta cheese, crumbled
- 2 tbsp basil, chopped
- 1/2 cup orzo (optional)
Heat a skillet over medium-high heat and add 1 tbsp of the olive oil.
Add in the cubed squash and zucchini and stir around to get it all evenly coated. Turn the heat down to medium. Add the balsamic vinegar, chicken broth, salt and pepper and let the mixture cook for about 7-8 minutes, stirring occasionally.
Meanwhile, if you want to serve over orzo or pasta, bring a pot of water to a boil (or use half water half chicken broth like I do for a bit more flavor). Cook the orzo according to the instructions on the package…should be ready by the time your tomatoes are done!
When the zucchini mixture is cooked through, pour into a bowl or plate and set aside. Rinse out the pan and dry (or you could use a separate pan for this if you wanted to) then add the rest of the olive oil over medium-high heat.
Add the minced garlic and stir it around in the olive oil for about 30 seconds, till fragrant. Then add in the tomatoes and Italian seasoning and stir around so they all get coated. Let the tomatoes cook for about 5 minutes, some of them might burst but that’s ok! I kinda like the extra juicy. But you want most of them fully intact.
If you like, you can add the zucchini mixture back to the pan or just serve on a plate or in a bowl on top of orzo. Then add the tomatoes, crumbled feta and sprinkle with chopped basil.