Thymato Butter Veg
- 1/2 to 1 stick of butter, depending on how much you want to make
- several sprigs of fresh thyme
- salt, pepper to taste
- 1 to 2 handfuls of small/grape tomatoes
- 2 to 3 other vegetables cut into to ½-inch chunks, especially red/orange/yellow bell peppers, zucchini, broccoli, cauliflower, spinach … whatever you have on hand
- pine nuts (optional)
Melt the butter in a pan, with the salt, pepper, and thyme.
Add the tomatoes, and cook until the skins start to break. Squish them with your cooking spoon to pop them open and get the juice out.
Add in the other vegetables, and sautee them to desired firmness.