Cucumber-Tomato Skillet

Yield: 4 to 6 servings

Ingredients

• 2 medium cucumbers, cut into 1 inch pieces
• 1 medium onion, sliced and separated into rings
• 2 tablespoons butter
• 4 medium tomatoes, cut into wedges
• 1/2 teaspoon salt
• Dash of pepper
• 1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed

Instructions

1. Cook and stir cucumbers and onion in butter in a 12 inch skillet until cucumbers are crisp-tender, about 5 minutes.
2. Stir in tomatoes; sprinkle with salt and pepper.
3. Cook, stirring occasionally, just until tomatoes are heated through.
4. Sprinkle with dill weed.