Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Leek white and light green parts cleaned and sliced (abt 1 1/4 cups) |
| 1 tablespoon | Olive oil |
| 4 mediums | Yellow summer squash or zucchini sliced abt 1/4\" thick |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 tablespoons | Balsamic vinegar |
1. In a large skillet, saut‚ the leek in the black peppercorns over medium heat until it begins to brown, 7-8 minutes.
2. Add the squash and fry until softened, 3-4 minutes.
3. Add the salt, pepper, and vinegar. Continue to cook until the vinegar evaporates and the squash is glazed and beginning to brown, 4-5 minutes. Serve hot or at room temperature.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 222 Submitted By DIANE LAZARUS On 10-04-95