Green beans, peppers and squash

Anybody have a good recipe for combining these or serving suggestions? One of DH's co-workers has a garden (lucky man!), and I'm on the receiving end of these. I'm looking for something creative with combining these instead of the usual methods..Any ideas?

Personally I fix all of those seperately to enjoy the full flaovr of each but thats just me.  I love mixing onion in with my squash though.  I will take some looks online and see what I can stir up recipe wise for ya though

We've made this veggie casserole before and it is really good.  Read some of the reviews, tho, and make adjustments as needed (ie more or less olive oil, etc...)  Also, the recipe is HUGE, so you may wanna scale it back to less servings

http://allrecipes.com/Recipe/Haritons-Famous-Vegetarian-Casserole/Detail.aspx

Also, hae you considered doing a chunky veggie soup?

Green beans and new pototos.. yummy.. I have stopped using bacon fat in mine. old habits are hard to brea****il you realize the wonderful flavor it was covering up. I just snap the beans and chunk up potatos in a pot add a little water and some lemon pepper.. and cook slowly til done. way better than the bacon fat i was taught to use!

i love peppers and squash grilled. I put them on a skewer spray with either pam or wishbone spritz dressing and grill.. oh my that makes me hungry for some squash!

we are headed to my mother in laws tomorrow hope she has some to share..lol

Thanks, guys! I appreciate it.

I remembered that my mom made a dish like this so I looked it up online.

Ingredients

2 lbs squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese - jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper

Method

1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

2 In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Serves 4.

Hope this is along the lines of what you was looking for..........

Found this and it sounded yummy to me:

Hearty Chicken Vegetable Soup 

1 zucchini, thinly sliced

1 yellow squash, thinly sliced

1 large white onion, diced

1/4 pound fresh green beans, trimmed and snapped

3/4 cup frozen corn kernels, thawed

1 (15 ounce) can white hominy

1 (15 ounce) can chickpeas

8 whole chicken wings, split

3 cubes chicken bouillon

5 tablespoons tomato sauce

1 tablespoon garlic powder

2 white potatoes, peeled and cubed

2 jalapeno peppers, julienned

6 1/2 cups water

 

1. In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.
   
   
    

I'm making this with yellow today, it's also good with zuchini.

Batter is 1 egg/about 2 tablespoons greek yogurt (remember, I'm cooking for one)

Crust is panko crumbs, parmesan cheese, nutritional yeast, onion powder and a little flax seed, some sea salt.

(what I'm aiming for is getting as little "bread" in the breading and as much protein as I can)

Slice squash, dip in egg, dip in batter-put in pan and bake till crispy to your taste (I like mine really brown)

I didn't even bread up one whole squash and there was half the egg mixture left.  This isn't in anyway high protien, but it' higher than than the traditional breading mixtures.  Unflavored soy protien would be another good breading item to add.

This works with a variety of vegetables, just keep your slice sizes uniform so that they all cook about the same.  I like it with eggplant, okra spears and cauliflower if you are serving for a group it's fun that way-for a single person it's better just to focus on one vegetable (if you have a tiny tummy).

These sound reaaaaaaaaaly yummy! Thanks!