1 1/4 pounds yellow summer squash, sliced on the diagonal 1/4 inch thick
1/3 cup chopped basil
How to Make It
In a large skillet, heat 2 tablespoons of the olive oil. Add the red pepper, season with salt and pepper and cook over high heat, stirring, until sizzling. Add 1/4 cup of the water, cover and cook over moderately low heat for 5 minutes. Add the remaining 1/4 cup of water, cover and cook, stirring a few times, until the pepper is tender and the water has reduced to about 2 tablespoons, about 5 minutes longer. Stir in the summer squash and the remaining 1 tablespoon of olive oil. Cover and cook over moderate heat, stirring a few times, until the squash is just tender, about 4 minutes. Remove from the heat and stir in the basil. Season with salt and pepper and serve.
The braised red pepper can be refrigerated overnight. Bring to room temperature before proceeding.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.