Can't stop, won't stop with the summer vegetable recipes. And who couldn't use another squash recipe this time of year?!
Most of this produce is courtesy of our Saturday haul from the Stamford farmer's market. I started off thinking I'd make a riff on ratatouille, but this was the end result. The 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 | Total time: 20 minutes
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
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.
You could make this with any type of summer squash (zucchini, pattypan, etc). The smaller the squash the better the flavor.
The dish can be made several hours ahead and reheated gently with a splash of water if needed.
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.