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Stew: Farm Stand Stew




Source of Recipe


Karin Calloway


List of Ingredients




2 small yellow squash, washed and diced
2 small zucchini, washed and diced
2 tablespoons butter or olive oil, divided
1 medium onion, thinly sliced
2 green bell peppers, cored, seeded and cut into strips
4 tomatoes, cored and cut into wedges salt, freshly ground black pepper and cayenne pepper to taste
1 cup of fresh corn (kernels cut from 2 ears)


Recipe



Melt 1 tablespoon butter in a large saute pan over medium-high heat. Add squash and saute until it begins to brown. Remove from pan and set aside. Add remaining tablespoon of butter to pan. Add onions and peppers and saute until wilted. Stir in tomatoes and season to taste with salt, pepper and cayenne. Cook, uncovered, for 10 minutes. Stir in corn and cook 5 minutes more. Return squash to pan and heat through.

YIELD: Makes 4 main dish or 8 side dish servings.