Well many of us have gardens in addition to the CSA share. Hopefully summer squash is abundant for you all. This recipe is simple and really lets the taste of the squash shine through. By the way, this is perfect for those of you who have purchased grill mats!
Ingredients:
- 2 tablespoons extra virgin olive oil
- ½ medium onion, chopped (about 1 cup chopped)
- 2 plump garlic cloves, minced
- 1 ½ pounds summer squash, cut in 1/2-inch dice
- 1 small red pepper, cut in 1/4-inch dice
- Salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
Preparation:
Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
Recipe Courtesy of NY Times Cooking.
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