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Ingredients

• 2 1/2 cups Brussels sprouts with loose outer leaves removed, cut in half (about 1/2 pound)
• 2 1/2 cups yellow squash or zucchini, cut into 1/4-inch slices (about 1/2 pound)
• 1 large tomato (or 2 small), diced
• 4 teaspoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1 tablespoon shredded or grated Parmesan cheese

Description

Vegetable Garlic Saute Delectable Way To Have Your Veggies Especially When Topped With Parmesan Cheese!

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