Prep 5 mins
Cook 10 mins
This is my favorite way to have yellow squash. I have to fight my husband for it because he loves it, too. I am estimating all the amounts. I usually just toss mine together with whatever amounts of squash and red pepper I have. I love the bright red and yellow colors dancing in the pan! Sometimes I sprinkle a little balsamic vinegar at the end and let it caramelize on the squash....not as beautiful a color but quite tasty.
- 3 -4 yellow squash, sliced into 1/4-inch rounds
- 1 onion, chopped
- 1⁄2 red bell pepper, sliced thin
- 1 -2 tablespoon olive oil
- salt and pepper, to taste (or your favorite seasoning salt)
- 2 -3 fresh basil leaves, chiffonaded (optional)
- Heat a skillet to medium high and add olive oil.
- Add squash, onions, and red pepper.
- Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
- Saute until lightly browned and tender crisp.
- Sprinkle with basil chiffonade and serve.
Made this recipe for dinner tonight as the main dish. It's hot and humid and I wanted something light, and this recipe was perfect. I held off adding the red pepper to the skillet. When the squash and onion were nicely browned, I added the peppers and sauteed them until the were tender/crisp. The fresh basil was the perfect garnish. This is a very colorful and pretty dish. Thanks so much for sharing it.
I have made this a few times -- very easy and delicious!