Summer squash with chunky tomato caper sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | tablespoon | White wine vinegar |
| 1 | tablespoon | Lemon juice |
| 2 | Shallots; minced | |
| 4 | tablespoons | Olive oil |
| 2 | tablespoons | Capers; drained |
| 1½ | pounds | Plum tomatoes; coarsely chopped and drained |
| 1 | cup | Cooked corn kernels |
| 1 | cup | Arugula leaves; coarsely chopped |
| ½ | cup | Fresh basil; chopped |
| 12 | Kalamata black olives or | |
| Greek black olives; pitted and diced | ||
| 4 | smalls | Yellow zucchini or |
| Summer squash; sliced 1/2-inch thick | ||
| 4 | smalls | Green zucchini squash; sliced 1/2-inch thick |
| Salt & freshly ground pepper | ||
Directions
In a medium bowl, combine vinegar, lemon juice and shallots.
Gradually add oil, whisking until thoroughly blended. Add capers, tomatoes, corn, arugula, basil, and olives. Toss gently to combine.
Add salt and pepper to taste.
Steam squash until just tender. (Don't overcook!) Season with salt and pepper to taste. Arrange squash on a shallow platter. Spoon sauce over top and serve.
Calories per serving 172, 10.7 gm fat, 0 mg cholesterol, 19 g carbohydrates, 6 gm fiber. Source: Delicious Magazine by Whole Food Markets.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...
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