In August and September this dish is on our table a least a couple of times a week. We just take whatever we have gotten out of the garden, which this year isn't much, and whatever else people have been generous enough to share with us and fry it up in a pan.
I put in a little oil, either olive or butter, and then cook the veggies until they are soft. This time it was tomatoes, Hatch New Mexico Peppers Grandpa Jerry brought back from his last trip to Arkansas, yellow zucchini, green beans, garlic, basil and few handfuls of spinach.
I think what really makes this dish good is that we know that it is seasonal and the later in the season it gets the better it tastes. We could make it all year but the produce just doesn't taste the same bought in the grocery store in the winter and it would also be very expensive when zucchini the size of your index finger are .79 cents a piece.