 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Local Summer Squash with Heirloom
Tomatoes and Sweet Onions
Serve this lovely little side dish with any summer meal for a
delicious dose of vitamins A and C, and many protective antioxidants.
Serves 4-6
2 Tablespoons extra virgin olive oil
2 Cloves fresh organic garlic, sliced 1 Large sweet organic onion, cut into thick ribs. separated 2 Small -medium organic yellow summer squash, cut into 1/2-3/4" slices, separated 1 Small-medium organic green zucchini, cut into 1/2-3/4" 3 Large organic Heirloom tomatoes, Brandywine or other, cored and cut into thick wedges sea salt and pepper 1 Tablespoon fresh organic oregano leaves 3 Tablespoons Italian white wine 4-6 Large fresh organic basil leaves
Heat the oil in a large skillet over medium heat. Add the garlic,
onion, yellow squash, zucchini, tomatoes. Sprinkle with salt and pepper.
Stir to coat the vegetables with the oil. Cover and cook, stirring
occasionally for about 10 minutes, until the zucchini is barely tender.
Add the oregano and the white wine and stir to mix. Cook, uncovered for
about 3-5 minutes, stirring occasionally until the zucchini is tender.
Stir in the basil leaves. Taste for seasonings.
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