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Creole Summer Squash




Source of Recipe


Bradenton Herald, 8/31/95


List of Ingredients




1 tablespoon Olive oil
1 cup Onion -- finely chopped
1 medium Garlic clove; peeled -- minced
1 medium Green bell pepper; stemmed -- seeded, finely chopped
2 large Ripe tomatoes -- coarsely chopped
1/2 cup Dry white wine
1/2 teaspoon Dried thyme
1/4 teaspoon Cayenne pepper
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/2 pound Baby yellow pattypan squash -- or baby yellow crook
stem ends trimmed
1/2 pound Baby zucchini -- stem ends
2 tablespoons Balsamic vinegar
1 tablespoon Fresh thyme or savory -- chopped


Recipe



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.


YIELD: 4 Servings