Sautéed Mini Vegetable Medley

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
145
FAT
35%
CHOL
0%
SOD
1%

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Ingredients for 4 servings

1 pound assorted mini squash - patty pans and/or baby zucchini

3 tablespoons extra virgin olive oil (EVOO)

1 cup frozen pearl onions

1 pint cherry tomatoes

Salt and freshly ground black pepper

3 to 4 tablespoons chopped fresh dill

Handful flat leaf parsley, chopped

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