Squash with red pepper sauce

4 Servings

Ingredients

Quantity Ingredient
1 Jar (7-oz) roasted red peppers; drained (I'm not sure how many freshly roasted peppers this would be)
1 tablespoon Red wine vinegar
½ teaspoon Paprika
Salt and freshly ground pepper to taste
2 mediums Zucchini or summer squash -or-
4 Pattypan squash
1 Clove garlic; minced

Directions

Date: Fri, 16 Feb 1996 01:47:56 -0500 From: KimAllen@...

I just got a new cookbook "The Complete Vegetable Cookbook" by Lorraine Bodger, Harmony Press. And sure enough, there are 6 recipes for summer squashes. Zucchini, yellow, or pattypan can be used for any of them, except: pattypan is used specifically in one recipe because, if sliced correctly, pretty scalloped edges will result; zucchini is used specifically in one to obtain boat shapes. (By the way, I used to make (full of fat) zucchini boats from Moosewood all the time before we went fat free, maybe I'll try adapting some more recipes soon.) Here's a recipe from the above cookbook (slightly modified to a fat free version) that I think we'll try this weekend:

For the sauce, puree the peppers, vinegar, paprika, and spices in blender or food processor til smooth. Set aside.

Dice the squash into 1 inch pieces. "Saute" squash in a nonstick skillet, with or without a little veggie broth, until the squash is crisp-tender and just beginning to brown. Add the garlic and stir for another minute.

Remove from heat.

To serve, spoon several tablespoons of sauce onto two serving plates (there will be leftover sauce). Top each plate with half of the squash and serve right away.

Sounds like a good dinner to me, with some bread and baked beans alongside.

Or maybe tossed with pasta.....I'm getting hungry! Sorry this is such a long post!

FATFREE DIGEST V96 #47

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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