1/4 c. olive oil
2 c. chopped onions
3-4 garlic cloves, minced or pressed
3 zucchini and/or yellow squash, cut into half moons, about 1/2" thick (about 6 c. total)
1 tsp. dried marjoram
1 c. cooked drained garbanzo beans
1/2 c. sliced, pitted black olives (preferably salty Greek ones)
1 tbsp. ground cumin or 2 tsp. dried mint
3-6 tbsp. fresh lemon juice
Salt & black pepper to taste
Pinch of cayenne
1 c. grated feta cheese (5 oz.)

Saute the onions and garlic until the onion is translucent. Add the squash and marjoram and cook on medium heat, stirring often, until the squash is just tender. If the squash hasn't released enough liquid to simmer in, add 1/4 cup of water. This should be a juicy dish. Add the garbanzos, olives, cumin or mint, lemon juice and seasonings. Remember that if the feta that will be sprinkled on top later is quite salty, little or no salt will be needed in the vegetables themselves. Continue cooking until everything is thoroughly heated. The squash should not become overly soft.

Adjust the lemon and herbs to taste and ladle the vegetables over the rice or couscous. Top with feta cheese and serve immediately. Serves 4-6.