Summer Squash Medley (TNT)

Hi....
This is the side dish I served with the chili-peanut pork chops. This is a really beautiful and colorful dish and soooooooooooo good too!!
Enjoy!
hugs,
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Summer Squash Medley

1 medium yellow summer squash, thinly sliced
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese
1 medium tomato, diced
1/4 cup finely chopped sweet onion

In a small saucepan, bring 1/2 in. of water to a boil. Add the squash; cover and
boil for 3-4 minutes or until tender. Drain. In a large bowl, combine the lemon
juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash
and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over
squash mixture. Serve immediately.

Yield: 2 servings.
　
Recipe source: Taste of Home’s Cooking for 2 magazine, summer, 2009, submitted by Rani Long of Cold Spring, New York.

http://www.tasteofhome.com/recipes/Summer-Squash-Medley-2