Beer makes batters better, meat more tender, and sauces more flavorful.
Creole Summer Squash
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- #39042
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon olive oil
1 cup onion, finely chopped
1 clove garlic, peeled and 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, stem ends trimmed
1/2 pound baby zucchini, stem ends trimmed
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme or savory, chopped
directions
In a large skillet, heat oil over medium heat. Add onion, garlic, and bell pepper. Saute for 5 minutes.
Stir in chopped tomatoes, wine, thyme, cayenne, salt, and pepper. Simmer for 10 minutes, until sauce starts to thicken. Stir occasionally.
Put baby squash and zucchini into pan. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes. Squash should still have a little crunch to it. Stir in balsamic vinegar and thyme.
Serve hot or at room temperature.
added by
MR
nutrition data
111 calories, 4 grams fat, 13 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
January 22, 2011
This would make a delicious, SPICY side dish. I had to grab handfuls of crackers to curb the heat!! I have already recommended this dish to a friend who likes spicy dishes.