Creole Summer Squash

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Title: CREOLE SUMMER SQUASH
Categories: Vegetables
Yield: 4 servings

1 tb Olive oil
1 c Onion -- finely chopped
1 md Garlic clove; peeled --
Minced
1 md Green bell pepper; stemmed
Seeded, finely chopp
2 lg Ripe tomatoes -- coarsely
Chopped
1/2 c Dry white wine
1/2 ts Dried thyme
1/4 ts Cayenne pepper
1/2 ts Salt
1/4 ts Black pepper
1/2 lb Baby yellow pattypan squash
Or baby yellow crook
Stem ends trimmed
1/2 lb Baby zucchini -- stem ends
2 tb Balsamic vinegar
1 tb Fresh thyme or savory --
Chopd

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.

Source: Bradenton Herald, 8/31/95

Recipe By :

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