Sautéed Summer Squash with Wilted Cherry Tomatoes
To make this dish ahead, undercook the vegetables just a couple of minutes and let them cool to room temperature on a large plate. Once at room temperature, they may be transferred to a bowl and kept refrigerated.
"Everything you love about summer vegetables is here in one bowl! Cook the vegetables just until they are crisp-tender for maximum flavor."
4 Servings
Ingredients
2 tbsp extra virgin olive oil
2 large shallots, thinly sliced
6 garlic cloves, sliced
1/ 8 tsp crushed red pepper flakes
1 8 oz zucchini, halved lengthwise and cut into 1/2-inch thick pieces
1 8 oz yellow squash, halved lengthwise and cut into 1/2-inch thick pieces
1 cup assorted color cherry tomatoes, halved
Directions
- Heat the oil in a Farberware 9.25-Inch Nonstick Skillet over medium heat until hot. Add the shallots and cook until starting to soften, 1-2 minutes. Add the garlic and red pepper flakes and cook until beginning to brown slightly, 2-3 minutes longer. Stir in the zucchini and squash and cook, tossing occasionally, until crisp tender, 5-6 minutes. Add the tomatoes and salt and cook until tomatoes just start to wilt, 2-3 minutes. Remove from the heat and stir in the basil.
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