 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Yes, my family loves squash of all kinds, confirms Shelbyville, Tennessee's Jane Chartrand, who shares this fresh-tasting dish sparked with flavors of bacon and Parmesan cheese. Ingredients:
1 large red onion, sliced |
2 tablespoons canola oil |
2 cups halved small sunburst or pattypan squash |
2 small yellow squash, cut into 1/2-in slices |
1 medium sweet red pepper, julienned |
1 medium green pepper, julienned |
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
2 tablespoons red wine vinegar |
4 bacon strips, cooked and crumbled |
1/4 cup grated parmesan cheese |
Directions:
1. In a large skillet, saute onion in oil until tender. Stir in the squash, peppers and basil. Cover and cook until vegetables are crisp-tender. Remove from the heat; stir in vinegar and bacon. Sprinkle with Parmesan Cheese. Yield: 8-10 servings.
|
|