Creole Summer Squash

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Creole Summer Squash Ingredients

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

Instructions for Creole Summer Squash

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 : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SquashCuisine: Uncategorized

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