You may also like
Categories:
yellow squash zucchini tomatoes olive oil onions garlic jalapeno peppers thyme bay leaf salt fresh basil
Viewed: 31 - Published at: 9 years agoIngredients
- 4 small yellow squash, about 2 pounds
- 6 small zucchini, about 2 pounds
- 8 ripe plum tomatoes, about 1 1/2 pounds
- 4 tablespoons olive oil
- 2 cups coarsely chopped onions
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped jalapeno peppers
- 4 sprigs fresh thyme, broken into 1/2-inch lengths, or 1 teaspoon dried
- 1 bay leaf
- Salt and freshly ground pepper to taste
- 2 tablespoons chopped fresh basil
Method
- Trim and cut the yellow squash and zucchini into 1/4-inch slices.
- Cut the tomatoes into 1-inch cubes.
- Heat the oil in a large skillet and add the zucchini and yellow squash.
- Cook over high heat, stirring gently, until cooked but still firm, about 5 minutes.
- Add the onions, garlic and jalapeno peppers and toss to blend.
- Add the thyme, bay leaf, tomatoes, salt and pepper.
- Stir to blend and cook, tossing and turning, about 5 minutes.
- Add the basil and stir.
- Remove the bay leaf and serve hot.
