green and yellow ribbons

Summer is the best season for squashes. This recipe, adapted from Cooks Illustrated, is easy to follow and really brings out the flavour in these delicate vegetables.

Sautéed Summer Squash
serves 4 as a side dish

INGREDIENTS:
4 yellow squashes or zucchini
1 sweet baby red pepper, sliced into thin rings
olive oil
garlic, chopped
salt and pepper
chopped parsley

METHOD:
1. Take a wide vegetable peeler and slice squashes into long thin ribbons.

2. Heat olive oil in a non-stick skillet and add garlic.

3. Add squash and pepper rings and toss with tongs under tender, about 3-4 minutes.

4. Season with salt and pepper. Top with parsley before serving.