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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup chopped onion |
1 large clove garlic, minced |
2 tablespoons butter or margarine |
4 medium-size yellow squash, cut into 1/8-inch slices |
3 tablespoons all-purpose flour |
2 cups fresh corn cut from cob |
1 medium-size green pepper, seeded and coarsely chopped |
2 teaspoons salt |
1/8 teaspoon pepper |
1/2 teaspoon ground orégano |
1/2 teaspoon sugar |
3 medium tomatoes, peeled and chopped |
1 tablespoon capers (optional) |
Directions:
1. Sauté onion and garlic in butter in a heavy skillet over medium heat until tender.
2. Combine squash and flour; toss until coated. Add squash, corn, green pepper, salt, pepper, orégano, and sugar to sautéed vegetables in skillet; toss gently. Cover and cook over low heat 20 minutes. Add tomatoes and cook, uncovered, 10 minutes. Stir in capers, if desired.
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