Chef Sharon Prudhomme of Prudhomme's Lost Cajun Kitchen in Columbia shares a delicious dish for those fresh-picked tomatoes.
2-3 tomatoes, chopped
1 yellow summer squash, slice & wide julienne
1 zucchini squash, slice & wide julienne
Bell pepper, 1-2 colors preferred
1 onion, red or white
5-6 mushrooms, sliced
1 large kale leaf or spinach, chopped roughly
1 Tbs. basil (crushed leaves) or a handful of fresh chopped
1 Tbs. oregano leaves
1/4 cup Balsamic vinaigrette
Instructions: In oil, toast garlic with oregano and basil. Add all but tomato. Saute with lid on until vegetables are just beginning to soften. Toss with tomato and serve.