SUMMER SQUASH SAUTE
with sweet onion, broccoli and cauliflower buds, and sweet red roasted peppers. Flavored with white Balsamic vinegar and pure maple syrup. Seasoned with garlic, tarragon and basil!
Makes 10 cups
2 T. extra virgin olive oil
2 lg. sweet onion; cut off ends, cut in half from end to end, peel and cut into ⅜ inch wide half rings
1 t. salt freshly ground black pepper
6 med. summer squash; cut off ends, then slice into ¼ inch thick rounds
1 t. additional salt
2 t. dried basil
2 t. dried tarragon
5 peeled garlic cloves, finely chopped
12 oz. bag of fresh broccoli/cauliflower buds, locate in produce section of market
¼ c. white Balsamic vinegar
¼ c. grade A amber maple syrup
12 oz. jar sweet red roasted peppers, slice into long ¼ inch wide strips, reserve liquid from jar to use in this recipe
In extra-large skillet, over medium-high heat, melt oil. Add onions, salt and pepper, then saute till partially wilted and brown-tinged. Add summer squash and additional salt. Stir and saute till squash partially wilts and becomes browned around some edges.
Add basil, tarragon, garlic, bag of broccoli/cauliflower buds, vinegar and maple syrup. Stir well to evenly coat, then continue to saute for about 5 minutes till broccoli/cauliflower begins to soften.
Add roasted peppers, stir, cover and cook till broccoli is tender but still bright green. Turn heat off and serve immediately with additional fresh cracked pepper.
Notes: I serve this dish all alone when all I want is lots of good tasting vegetables to make me feel good. Works every time. Just enough tart and sweet with subtle herb and garlic flavors. Textures are varied enough to make the dish interesting.
Onions will mush up a bit. That’s good. If you mush the entire skillet, you cooked it too long, or let it set too long. Eat it right away for best enjoyment.