(You don't need all four of the fresh herbs I mentioned above to make it--you can use dried Italian seasoning in the tomatoes, and if you at least have some fresh parsley, you can make a delicious cremolata.)
The dish is veggie-centric, just like I try to do as often as I can, and if you oversteam the veggies, it's also a soft vegan meal for people who can't chew well (like me at the moment...TMJ flaring again.)
Mediterranean Summer Squash and Cauliflower with Lemon-Herb Gremolata(2 servings; vegan, gluten-free, sugar-free)
3 cups cauliflower florets
1 large summer (yellow) squash, halved and cut into thick slices
1/2 TBS olive oil
1 large ripe tomato, halved and sliced
Dried Italian herbs or fresh chopped (I used fresh Greek oregano and fresh thyme)
4-5 black olives, sliced
Steam cauliflower and summer squash to desired level of tenderness (about 10 minutes for firm, up to 30 minutes for super-soft.)
Heat olive oil in skillet and add sliced tomato and dried or fresh herbs. Sauté for a couple of minutes, then lid it to get the tomatoes to break up and soak up the oil and herbs. Cook for about 7-10 minutes, to desired level of sauciness. Toss in the black olives at the end to heat through.
Layer a huge pile of steamed squash and cauliflower, then scrape tomatoes and olives on top. Sprinkle with a little salt and some fresh ground pepper if desired, then top with gremolata, below.
1 cup loosely packed fresh parsley, basil, and/or other herbs you like
1 TBS pine nuts
1 small garlic clove, peeled
Zest of 1 lemon
Put all ingredients together in a pile on your cutting board and chop fine.