Ingredients (use vegan versions):
- 1 large red onion – thinly sliced
- 2 small zucchini – sliced about 1/4 inch thick
- 2 small yellow summer squash – sliced about 1/4 inch thick
- 1 or 2 large ripe tomato – cut into chunks
- Big handful of fresh bazil — chopped
Directions:
“Saute” red onion in a pan that has been lightly sprayed with Pam and
wiped and to which a tablespoon or two of water has been added, until
soft. Add squash and saute for about five minutes, turning every so
often. Add tomato and basil — cover and cook for another five
minutes, or so, until everything has blended nicely together.
I’ve been making this dish for years . . . it’s easy and yummy
. . . good hot or cold. I try to make it with both yellow squash and
zucchini — but I generally use whatever I have on hand. This makes
generous servings for two — served over rice as a main meal. Or, I
use it as an side dish for dinner and for lunch the next day.
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