© Lauren Volo
Summer Squash with Braised Red Pepper and Basil
- ACTIVE: 15 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: 6
- 3 tablespoons extra-virgin olive oil
- 1 large red bell pepper, cut into 1-inch pieces
- freshly ground pepper
- 1/2 cup water
- 1 1/4 pounds yellow summer squash, sliced on the diagonal 1/4 inch thick
- 1/3 cup chopped basil
- 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.
Make AheadThe braised red pepper can be refrigerated overnight. Bring to room temperature before proceeding.