Veggie Wrap with Summer Squash and Goat Cheese

Some great summer squashAs summer winds down, I wanted to make a dinner tonight that appreciated some really great squash. Quick recipe – I sliced up thin strips of carrots, zucchini, yellow summer squash, vidalia onion, and orange and red bell peppers. I sauteed the carrots for a few minutes first to get them soft, and then added the onions, squash, and peppers. I didn’t need to add too much liquid, as the squash is water based, so I tossed it with a blend of stone ground mustard/balsamic vinegar/1 minced up clove of garlic. It took about 10 minutes for everything to soften up appropriately, but I didn’t want to kill it. To serve it, I tossed some mesclun with a little bit of balsamic and put that and the veggies down on a wrap with a liberal scattering of goat cheese. Fold it up like a burrito and YUM.

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