This Creole / primavera mix is a light & healthy meal that fills you up. We used a variety of tomatoes from our garden. If you get tomatoes from the store, try to grab whatever variety you can find. This goes great with Sauvignon Blanc. For dessert, serve berry sorbet.

Ingredients
1 1/2 Tbs. Olive oil
1 1/2 Tbs. Grape seed oil
1 tsp. red pepper flakes, or more to taste
3 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
Salt and pepper, to taste
1 medium yellow squash, sliced into 1/4" slices
1 medium zucchini, sliced into 1/4" slices
1 cup green beans, cut in half
1 medium onion, sliced into 1/2" slices
1 medium shallot, chopped
1 1/2 lbs. fresh tomatoes, chopped*
1 1/2 pounds seafood of your choice (shrimp is our favorite)
2 cups cooked brown rice

*Use 3 varieties, if you can find them. We used yellow pear tomatoes, black tomatoes, and red tomatoes

Instructions

1. Place oils and red pepper flakes in large stainless steel pan over medium heat. Allow to warm.
2. Add garlic, cilantro, basil, salt, and pepper to pan. Stir over heat for 2 minutes.
3. Increase heat to medium-high. Add squash, zucchini, green beans, onion, and shallot. Sauté until browned, stirring regularly, about 6-7 minutes.
4. Add tomatoes and stir. Reduce heat to medium/medium-low, cover pan, and cook for 15 minutes.
5. Add seafood, cooking until seafood is cooked through (for medium shrimp, about 5 minutes).
6. Serve over brown rice.