Vegetables and herbs are a natural together any time of year. If you are using canned or frozen vegetables they will taste so much fresher with the addition of fresh herbs. Look in your produce section for herbs year round!

Green Beans and Herbs

1 pound fresh or frozen green beans
1 tablespoon olive oil
1/4 cup minced onion
2 cloves minced garlic
1 tsp. dried oregano, or 1 tablespoon fresh, chopped
1/4 tsp. dried basil or several leaves fresh, chopped
1/4 tsp. black pepper
salt to taste
2 cups chopped tomatoes

In a saucepan, cook green beans in boiling water for 3 minutes. Drain and set aside. In a skillet over medium heat add onion, garlic,herbs and pepper. Cook 2 minutes. Stir in beans and tomatoes. Saute 5-7 minutes until beans are tender. Season with salt.

Bow Tie Pasta and Tomatoes

1 pound bow tie pasta, uncooked
1 1/2 pounds ripe tomatoes, cored and cut into 1/2 inch dice; 4 cups.
1/4 cup olive oil
1/4 cup chopped fresh basil leaves
1 clove garlic, crushed through press
1/2 tsp. salt
Grated Parmesan cheese

In large pot of boiling salted water, cook pasta, stirring occasionally, until firm to the bite, about 10-12 minutes. In large serving bowl, combine tomatoes, olive oil, basil, garlic and salt; set aside. Drain cooked pasta in colander; shake well. Add immediately to tomato mixture. Toss gently. Sprinkle with cheese.

Winter Squash with Herbs

2 pounds butternut or buttercup squash
2 tablespoons olive oil
1 1/2 tsp. fresh thyme
2 tablespoons fresh basil
1 tsp. chopped fresh rosemary or 1/4 tsp. dry, crushed
1 cup mozzarella cheese, shredded

Cut squash in half lengthwise; scoop out seeds and fibers. Place, cut side down, in a small baking pan with 1/4 inch water in the bottom. Bake 45 minutes until tender.

Remove from oven and drain, cut into serving size pieces, and put back in pan skin side down. Turn on broiler. Brush top and insides of squash with oil, sprinkle with herbs and top with cheese. Placed 3-4 inches from heat and broil until cheese is melted and golden.

Summer Squash with Herbs

5-6 yellow summer squashes (smaller ones are more tender)
1/2 onion, thinly sliced
1/4 cup oil
1 tablespoon each fresh basil and parsley, chopped
1/2 tsp. each salt and pepper
1/4 tsp. dried oregano

Wash the squash, and slice thinly, leaving skin on. Heat oil in a large skillet, add squash and onion. Turn heat on low, cover and simmer for 15 minutes or until tender, stirring occasionally. Add herbs,salt and pepper; stir. Leaving cover off, cook 2 or 3 minutes more.

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About the Author
For more herb recipes, tips and crafts visit Brenda at The Herb Corner http://www.seedsofknowledge.com/herbcorner.html where she offers a free weekly newsletter and features on herbs.