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Categories:
vegetable oil onion garlic red bell pepper celery stalk summer thyme chipolte cumin tumeric Worchestershire sauce water hot sauce
Viewed: 58 - Published at: 7 years agoIngredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 celery stalk, diced
- 2 1/2 pounds summer squash (patty pan)cut into 2" pieces
- 1 teaspoon fresh thyme
- 2 tablespoons dried chipolte
- 1 tablespoon cumin
- 1/2 tablespoon tumeric
- 1 teaspoon Worchestershire sauce
- 1/2 cup water
- hot sauce, salt and pepper to taste
Method
- Saute the onions, garlic, bell pepper and celery in the oil for about 5 minutes over medium low heat.
- Add the squash.
- Combine the remaining ingredients in a seperate bowl, stir, then add to the pan. Simmer on low for about 20 minutes.
- Serve over whole grain toast.
