Creole summer squash

4 Servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
1cupOnion -- finely chopped
1mediumGarlic clove; peeled --
Minced
1mediumGreen bell pepper; stemmed
Seeded, finely chopp
2largesRipe tomatoes -- coarsely
Chopped
½cupDry white wine
½teaspoonDried thyme
¼teaspoonCayenne pepper
½teaspoonSalt
¼teaspoonBlack pepper
½poundsBaby yellow pattypan squash
Or baby yellow crook
Stem ends trimmed
½poundsBaby zucchini -- stem ends
2tablespoonsBalsamic vinegar
1tablespoonFresh thyme or savory --
Chopd

Directions

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 :