Guest Author - Jill Valente

Roasting is an excellent and easy way to make delicious sides. Just combine some veggies with different herbs and seasonings and there you have it. It is also great because you don’t really have to keep a close eye on it, just let your oven do the work. Roasted potatoes are always a winner. Grab a roasting pan, throw in some new potatoes and coat with olive oil. Add salt, pepper and some fresh herbs like rosemary and thyme. Roast until crispy on the outside and soft on the inside, about 45 minutes in a 400 degree oven. Delicious! I have yet to meet a person who doesn’t love them.

Another good cooking technique for side dishes is sautéing. Sautéed tomatoes can enhance any meal. Heat a small sauté pan and add olive oil and chopped shallots. Let the shallots brown a bit then add a pint of grape or cherry tomatoes and decrease the flame to low. Slow cook the tomatoes for about 15 minutes. The tomatoes and shallots will caramelize and are done when they are soft to the touch or start to burst. The recipe below incorporates sautéing and in-season vegetables – a winning match for June, July and August!

Summer Squash Sauté
Zucchini and summer squash are low in calories and have a high water content making them perfect for dieting. Plus they are full of carotenes which are ideal in the summer as they help protect against the harmful damage from the sun. This dish is packed with nutrients and the Great Northern Beans add a wonderful source of cholesterol-lowering fiber.

Ingredients
• 2 tbsp. olive oil
• 1 medium onion, diced
• 1 medium zucchini, quartered and sliced
• 1 medium summer squash, quartered and sliced
• ½ cup fat free chicken broth
• 14 oz can diced tomatoes with garlic and onion
• 14 oz can Great Northern beans, drained and rinsed
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ cup part skim mozzarella, finely shredded

Directions
Heat oil in a sauté pan over medium heat and add onion, sauté 3-4 minutes until soft. Add zucchini, squash and chicken stock. Increase heat to high and steam the vegetables for a good 10 minutes. Add diced tomatoes, beans and salt and pepper to taste. Simmer until warmed through. Transfer to a serving platter or keep in skillet and top with shredded mozzarella. Makes 4 servings.

Notes
This dish has tendency to be a bit juicy so serve it with a slotted spoon or just soak up the excess liquid on your plate with a crusty piece of whole wheat bread – yum!