Summer Veggie Stew

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2 Tbs high quality olive oil

2-3 spring onion bulbs sliced into rings

2 squash (I used zucchini and yellow squash) cut into 1/3″ disks

1 pt grape tomatoes cut in half

1 tsp fresh rosemary minced

1/2 tsp fresh sage minced

1/4 tsp dried lavender

1 bay leaf

salt and fresh ground black pepper to taste

1/2 C fresh peas

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