Creole summer squash
4 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Onion -- finely chopped |
| 1 | medium | Garlic clove; peeled -- |
| Minced | ||
| 1 | medium | Green bell pepper; stemmed |
| Seeded, finely chopp | ||
| 2 | larges | Ripe tomatoes -- coarsely |
| Chopped | ||
| 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 -- |
| 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 :