Balsamic-glazed summer squash

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

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