Two Squash and Cherry Tomato Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 8 |
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This colorful stir-fry is a good side dish for almost anything. Use your garden produce or store-bought- it's delicious either way! From a November 1985 issue of Bon Appetit in a Delicious Do-Ahead Menus feature. Ingredients:
4 medium zucchini, trimmed |
4 small yellow squash, trimmed |
1/3 cup olive oil |
1 cup cherry tomatoes or 1 cup grape tomatoes |
4 1/2 teaspoons minced fresh basil (or 1 1/2 t. dried basil, crumbled) |
salt & freshly ground black pepper |
Directions:
1. Using small, sharp knife, peel 1/2-inch-wide lengthwise strips from zucchini and yellow squash to create striped appearance.
2. Cut zucchini and squash crosswise into 3/4-inch-wide rounds.
3. Steam over boiling water until crisp-tender, about 4 minutes.
4. Rinse under cold water; drain and pat dry.
5. (Can be prepared 1 day ahead and refrigerated.).
6. Heat oil in wok or large skillet over medium-high heat.
7. Add zucchini and squash and stir until heated through, about 4 minutes.
8. Add tomatoes and basil and toss 1 minute.
9. Season with salt and pepper and serve.
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