Mediterranean Summer Squash

Jul 18, 2010 by lanashabit

This light summer vegetable medley was inspired by yesterdays trip to the market and will be sure to leave you going back for seconds. Instead of using EVOO to sauté, I used vegetable stock as a healthy alternative. This cooking method retains the crisp texture of the vegetables. The dressing is easy and adds tons of great flavor. If the squash becomes translucent, you have overcooked it. Toss the vegetables with the dressing while they are sill hot and sprinkle with fresh basil or oregano.

Mediterranean Summer Squash

1 Medium green squash, slice ¼ inch cubes
2 Medium yellow squash, slice ¼ inch cubes*
1 Red bell pepper, thinly sliced
1 Medium onion, sliced*
2 Cloves of garlic, minced*
½ C. Vegetable stock
Fresh basil, chopped
S&P to taste

Dressing:

4 T. EVOO (extra virgin olive oil)
2 Large cloves of garlic (3 small), finely minced
Juice of 1 lemon
S&P to taste

Heat broth over medium heat. When broth begins to steam add the squash (green and yellow), cover and cook for 4 minutes or until tender
Remove squash and place in casarole dish
Add red pepper, garlic and onion to the, still simmering, vegetable stock. Cover and cook for 3 minutes**
While the vegetables are cooking, prepare the dressing
Combine bell pepper, garlic, onion and squash in the casserole dish. Toss with dressing and sprinkle with basil. Add S&P to taste

* I used the Patty Pan yellow squash, garlic scapes and Candy onion I found at the market. Regular yellow summer squash and garlic cloves will work equally as well.

My lazy sunday ended with this as a fabulous side dish to brown rice and grilled, balsamic-marinated tofu. We also cracked open a lovely bottle of wine.