Creole summer squash

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Recipe by: tedshley

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1 c Onion -- finely chopped
1 md Garlic clove; peeled --
Minced
1 md Green bell pepper; stemmed
Seeded, finely chopp
2 lg Ripe tomatoes -- coarsely
Chopped
1/2 c Dry white wine
1/2 ts Dried thyme
1/4 ts Cayenne pepper
1/2 ts Salt
1/4 ts Black pepper
1/2 lb Baby yellow pattypan squash
Or baby yellow crook
Stem ends trimmed
1/2 lb Baby zucchini -- stem ends
2 tb Balsamic vinegar
1 tb 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

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