Cheese-Stuffed Baby Vegetables - cooking recipe

Ingredients

1/3 c. light Ricotta cheese
2 Tbsp. fat-free cream cheese (tub style)
2 Tbsp. finely shredded radish
1 Tbsp. snipped fresh chives
2 tsp. snipped fresh thyme, basil, dill or marjoram or 1/2 tsp. dried thyme, basil, dill weed or marjoram, crushed
1/8 tsp. onion salt
20 to 24 cherry tomatoes and/or 10 to 12 baby summer squash (such as zucchini or patty pan squash)
fresh thyme, basil, dill or marjoram (optional)

Preparation

For filling, in a small mixing bowl, stir together the Ricotta cheese, cream cheese, radish, chives, desired snipped fresh or dried herb and onion salt; mix well. Set aside.