Lemon verbena is an intensely aromatic and flavorful herb that can be found at farmers' markets and some specialty markets. If you can't find it, then you could substitute lemon basil, or use extra lemon zest mixed with parsley or basil. For different herbal flavors, try rosemary, cilantro or fresh oregano.
2 tablespoons olive oil
1 medium sweet onion, such as Vidalia, thinly sliced
1 1/2 pounds patty pan scallop squash, sliced (about 4 cups)
1/2 pound string beans (about 3 cups)
1/4 pound grape or cherry tomatoes, halved (about 1 cup)
1 large lemon, sliced with rind on, seeds removed
The juice of 1/2 large lemon (about 2 teaspoons)
1 tablespoon fresh lemon verbena (or 1 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Warm olive oil in a large skillet or wok over medium-high heat. Add onion and saute 3-4 minutes, or until softened and translucent. Add squash and cook 3-4 minutes, or until lightly browned and softened. Add string beans and cook 3 minutes until just softened. Add tomatoes and cook 2 minutes until wilted. Add remaining ingredients, tossing well until warmed through. The vegetables should be cooked through yet still firm, not mushy. Remove from heat. Serve hot or at room temperature.
Recipe created by Susan Russo of Food Blogga.