Here’s a veggie side dish that is sure to perk up any dinner without a lot of fuss. It’s also a wonderfully delicious way to use the fresh yellow squash and peppers from the garden.
—ANNA STODOLAK VOLANT, PA
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
3 cups sliced yellow summer squash
1/2 cup sliced onion
1/2 cup each julienned green and sweet red peppers
1 tablespoon canola oil
1/4 cup water
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large skillet, saute squash, onion and peppers in oil 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium.
2. Cook, uncovered, 3-4 minutes or until the vegetables are tender, stirring occasionally. Serve with a slotted spoon.