Creole summer squash

Yield: 4 Servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Onion -- finely chopped
1 medium Garlic clove; peeled --
1 medium Green bell pepper; stemmed
Seeded, finely chopp
2 larges Ripe tomatoes -- coarsely
½ cup Dry white wine
½ teaspoon Dried thyme
¼ teaspoon Cayenne pepper
½ teaspoon Salt
¼ teaspoon Black pepper
½ pounds Baby yellow pattypan squash
Or baby yellow crook
Stem ends trimmed
½ pounds Baby zucchini -- stem ends
2 tablespoons Balsamic vinegar
1 tablespoon Fresh thyme or savory --

In lg. skillet, heat oil over med. heat. Add onion, garlic, and bell pepper; saute for 5 mins. Stir in chopped tomatoes, wine, thyme, cayenne, salt, and pepper. Simmer for 10 mins., until sauce starts to thicken. Stir occasionally. Put baby squash and zucchini into pan.

Cook over med-low heat, stirring occasionally, 10 to 15 mins. Squash should still have a little crunch to it. Stir in balsamic vinegar and thyme. Serve hot or at room temp.

Source: Bradenton Herald, 8/31/95 Recipe By :

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