When my family comes I buy about 83 pounds of fruits and vegetables. And it is never enough! After a couple of days with 6 grownups and 5 kids eating three meals/day plus snacks, I have to run out again and get a few packages of blueberries or a bunch of spinach and stuff.

But last visit I got it right! Not only did I buy enough, there were a couple of leftover items.

Not enough of one particular thing to do much with -- a couple of yellow squash, two portobello caps, a few grape tomatoes. Like that.

I put them all together in a saute pan with a little olive oil and some fresh basil and we polished it off as a side dish for dinner. The recipe will serve 4, but Ed and I finished most of it.

Mixed Vegetable Saute

• 2 tablespoons olive oil
• 1 jalapeno pepper, deseeded and chopped
• 3 scallions, chopped
• 1 large clove garlic, chopped
• 2 small yellow squash, cut into bite size pieces
• 2 portobello mushroom caps, cut into bite size pieces
• 1 cup halved grape or cherry tomatoes
• 2 tablespoons chopped fresh basil
• salt and freshly ground black pepper to taste

Heat the olive oil in a saute pan over medium-high heat. Add the jalapeno pepper, scallions and garlic and cook, stirring frequently, for 1-2 minutes, or until softened. Add the squash and mushrooms and cook, stirring frequently, for 3-4 minutes, or until softened. Add the tomatoes, basil and salt and pepper to taste, and cook, stirring frequently, for about 2 minutes or until the tomatoes have softened slightly.

Makes 4 servings