Summer Squash with Red Pepper and Onion |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can add black beans and corn to make a more substantial dish. Substitute cilanatro for the mint. Ingredients:
2 tbsp extra virgin olive oil |
1 cup onion, chopped |
2 cloves garlic, minced |
1 1/2 lbs summer squash, cut in 1/2-inch dice |
1 red bell pepper, cut in 1/4-inch dice |
1 freshly ground pepper |
2 tbsp fresh mint, chopped |
Directions:
1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper and about 3/4 teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the mint, and remove from the heat. Serve as a side dish, or use it as a filling for a vegetable tart, gratin or frittata.
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