Everything you love about summer vegetables is here in one bowl! Cook the vegetables just until they are crisp-tender for maximum flavor.
Yield:Serves 4
To make this dish ahead, undercook the vegetables just a couple of minutes and let them cool to room temperature on a large plate. Once at room temperature, they may be transferred to a bowl and kept refrigerated.
Ingredients
2 tablespoons extra virgin olive oil
2 large shallots, thinly sliced
6 garlic cloves, sliced
1/8 teaspoon crushed red pepper flakes
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch thick pieces
1 (8-ounce) yellow squash halved lengthwise and cut into 1/2-inch thick pieces
1 cup assorted color cherry tomatoes, halved
1/2 teaspoon salt
1/4 cup fresh basil leaves, thinly sliced
Directions
Heat the oil in a large nonstick skillet over medium heat until hot. Add the shallots and cook until starting to soften, 1-2 minutes. Add the garlic and red pepper flakes and cook until beginning to brown slightly, 2-3 minutes longer. Stir in the zucchini and squash and cook, tossing occasionally, until crisp tender, 5-6 minutes. Add the tomatoes and salt and cook until tomatoes just start to wilt, 2-3 minutes. Remove from the heat and stir in the basil.
To make this dish ahead, undercook the vegetables just a couple of minutes and let them cool to room temperature on a large plate. Once at room temperature, they may be transferred to a bowl and kept refrigerated.
