noochy kale, stuffed zucchini, and rice pilaf (recipes for the latter two to follow), but if you add chickpeas or white beans it's easily a main course, especially with a salad and/or some good bread thrown in to round things out.
Summer Squash with Tomatoes, Onion, and Dill
~ 1 tbsp. extra virgin olive oil
~ 3 yellow summer squash, sliced into ¼" half-moons
~ 1 red onion, rough dice
~ 1 cup grape or cherry tomatoes, quartered
~ Salt and pepper
~ ¼ - ⅓ cup chopped, fresh dill
~ Place a large, nonstick skillet on medium-high heat and coat generously with cooking spray. Add the summer squash in batches and cook for about 3-5 minutes on each side, until just starting to char. Remove each batch from the pan and repeat with the rest of the squash.
~ When all the squash has been cooked, add the olive oil to the skillet and cook the onion for 5 minutes; stir in the tomatoes and cook about 3 minutes more.
~ Return the cooked squash to the pan along with ½ tsp. kosher salt, a few grinds of black pepper, and the fresh dill.
~ Stir well, remove from heat, and serve hot or at room temperature.