- 2 Zucchini, Diced
- 2 Squash, Diced
- 1 Large Onion, Diced
- 2-3 Tomatoes on the Vine, Diced
- 5-6 Garlic Cloves, Roughly Chopped
- 1 Can Cannelloni Beans, Rinsed and Drained (optional)
- Extra Virgin Olive Oil
- Salt and Pepper to Taste
Dice zucchini, squash, and onions and toss with extra virgin olive oil. You'll need about 1/4-1/2 cup to coat evenly. Season with salt and pepper to taste and set aside.
Dice the tomatoes and place them in a mixing bowl. Add a little salt and gently mix, then set aside. The salt will help the tomatoes release their juices, which creates better flavor for cooking.
Preheat your Blackstone to medium heat. Add the zucchini, squash and onions mixture. Toss frequently to cook until fork tender.
Add your garlic and tomatoes, then toss everything together. If you are using beans, add them as well. Cook for a few minutes.
Add a drizzle of oil if needed at any point throughout the cook, or you can plate it up and finish it off with a drizzle over the top.
These are even better left over, reheated with breakfast, lunch or dinner! Try dipping a crusty Italian roll into the delicious juices!