Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 2-3 large yellow squash, quartered lengthwise and chopped into 1 inch pieces. 2 Tablespoons olive oil 1 large sweet onion, chopped 1 cup chopped celery 1 large green pepper, chopped 2 large tomatoes, quartered and sliced (preferably one yellow or orange and one red) 1/2 cup fresh basil, torn salt and freshly ground black pepper to taste DIRECTIONS Steam squash for 2-3 minutes—it should still be firm when tested with a fork. Set aside. Heat olive oil in a large pan with a lid. Add onion, stir to coat with oil and sauté over medium heat until completely translucent and soft. Stir in celery and green pepper and cook for 5-10 minutes until celery is tender. Add tomatoes and squash, stir well to combine, cover, turn heat to low and cook for another 5-10 minutes until completely heated through. Turn off heat, stir in basil, salt and pepper, cover and let sit at least 15 minutes before serving. Serve over rice or as a side dish. Cover and refrigerate leftovers. Copyright © 2010 Stefanie Samara Hamblen |
