This recipe is all about a quick, but gentle sauté in order to coax the natural sweetness out of the veggies, while still keeping a bit of a bite to the squash and peppers. The thyme adds a nice depth of flavor and the parsley that freshness you're looking for at the end.
We had this as Sunday supper served with from-scratch chickpeas and sheep's milk feta. It would also be excellent mixed with your choice of pasta or as the filling for a frittata.
Sautéed Summer Squash with Red Pepper and Thyme
SERVES 4 AS A SIDE DISH
1 Tbs. extra virgin olive oil
1 small shallot, minced
3 scallions, thinly sliced, white and light green parts only
2 cloves garlic, minced
1 red pepper, diced small
4 small yellow squash, diced small
2 tsp. fresh thyme, leaves only
1/4 tsp. fine sea salt
2 Tbs. parsley, chopped
DIRECTIONS:
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Heat olive oil in a large non-stick skillet over medium heat, then shallot and scallions. Cook until just translucent and fragrant, 3-4 minutes. Add garlic and cook another 30 seconds. Next, add the red pepper, yellow squash, thyme, and salt. Sauté 7-10 minutes until the vegetables are just tender, but still have a little bite to them. Turn off heat and stir in chopped parsley. Taste and adjust salt as needed.
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NOTES:
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You could make this with any type of summer squash (zucchini, pattypan, etc). The smaller the squash the better the flavor.
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The dish can be made several hours ahead and reheated gently with a splash of water if needed.
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Leftovers make a great filling for a frittata the next day. Also try it mixed with pasta or quinoa for a full, veggie-packed meal.
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Recipe developed for SWW™ by Erin Parekh
