A quick and easy summer meal that I made for lunch one day this week. Fresh veggies (squash, zucchini, sweet peppers, and kohlrabi) diced up and sauteed in coconut oil. I seasoned to taste with sea salt and fresh ground pepper. After the veggies had softened some but still had some crunch I topped them with sliced tomatoes and shredded parmesan cheese. I put the lid on the pan and let the cheese melt and served it with quinoa. It was a delicious quick and simple lunch. It brought a smile to Mike’s face!

Ingredients:

veggies in season  (summer squash, winter squash, onions, carrots, peppers, turnips and the list goes on and on)

Coconut oil or the oil of choice that you prefer

Tomato sliced

Parmesan cheese, shredded