11 Mar Vegetable Hash
2 to 3 tablespoons olive oil or butter
1 small onion, sliced thickly
1 to 2 garlic, minced
8 to 10 mushrooms of any variety you prefer
1 to 2 small crookneck squash, sliced in half lengthwise
1 to 2 small zucchini, sliced in half lengthwise
2 tablespoons Worcestershire sauce
1 medium tomato, sliced into eighths
1 tablespoon coarsely chopped fresh parsley
Salt and freshly ground pepper to taste
Using your favorite good-sized frying pan set on medium–high heat, allow the oil or butter to heat up slowly, but not burn. Begin by adding the sliced onion, garlic, and mushrooms. Gently stir-fry until the edges brown and crisp. Place the crookneck squash and zucchini, cut side down, onto the frying pan mixture. Add the Worcestershire sauce, tomato, and parsley. Lower the heat to medium-low and cover with a tight-fitting lid. Leave undisturbed for 7 to 10 minutes. When done, serve by itself or with rice, over a buttered baked potato or next to a well-prepared (baked, friend, grilled) meat or fish portion. Season your vegetable hash at this point and on your own plate. Freshly ground pepper and salt are a erfect—and savory—finishing touch.
Makes about 2 portions.