SERVES:
8 as a side
INGREDIENTS:
- 2 small yellow summer squash
- 2 small zucchini
- 1 small sweet onion, peeled, halved and thinly sliced
- 2 Tbs olive oil
- approx. 1/2 cup sun dried tomato strips
- approx. 1/3 cup water
- 2-3 Tbs white vinegar
- approx. 1/3 - 1/2 cup chopped fresh basil
PROCEDURE:
Cut the ends off of two small yellow squash and two small zucchini and then cut those in half lengthwise and then crosswise into 1/2-inch thick pieces.
If you're using it, you'll also need to peel, halve and thinly slice a small onion and then add a splash of olive oil to a large heavy bottomed pan, add the sliced onion and cook that to soften a bit.
Once the onion is translucent, add the sliced summer squash and add as many sun dried tomato strips as you like and add a little splash of water and toss those together.
Cook that along on high heat and you want to gently stir it occasionally as the squash is cooking and the idea is to let the water evaporate by the time the squash is just cooked through.
Then add a little splash of white vinegar and a handful of chopped fresh basil and it's good to go.
HINTS:
Use just one type of squash instead of combining both colors.
Add minced garlic when sauteing the onion if you like.
Serve this with pasta and grated cheese for a full meal.