Sauteed Squash and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From Southern Living....a recipe combining some of my favorite summer veggies and my friend bacon. Ingredients:
3 slices bacon, thick hickory-smoked |
1 cup sweet onion, chopped |
3 garlic cloves, minced |
1 tablespoon fresh thyme, chopped |
1 teaspoon fresh oregano, chopped |
1 bay leaf |
4 cups zucchini, sliced |
4 cups yellow squash, sliced |
2 cups cherry tomatoes, halved |
2 tablespoons butter |
1 tablespoon red wine vinegar |
salt & freshly ground black pepper |
bay leaf |
Directions:
1. Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
2. Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes.
3. Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
4. Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.
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