Yield: 4 Servings
| 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 |
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 :