Tender squash sautéed with red pepper and onion, spiced with a hint of thyme, and served on a bed of crisp baby arugula makes an incredibly tasty side dish for any meal.
Course
Side Dish
Cuisine
American, French, Vegetarian
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings8
AuthorChristoph
Ingredients
1each medium-sized yellow and green squashsliced
½red peppercut into strips
½white onionsliced
3clovesof garlicthinly sliced
1tablespoonolive oil
¾teaspoondried thymeor fresh if available
Arugula to cover serving plate
1teaspoonbalsamic vinegar
¼cupfinely grated parmesan cheese
salt and pepper to taste
Method
Stove top method
Begin by washing and slicing all vegetables.
Heat a large non stick pan over medium-high heat. Add oil and garlic. cook for about 30 seconds to “bloom” the garlic. Add the squash, pepper, and onion. Sir well to coat the vegetables with the hot oil.
Cook for about three minutes stirring often. Add thyme and salt and pepper. Continue to cook for another four to five minutes or until onions are translucent (It is important to stir the mixture often to prevent burning).
Grill method
Heat grill to medium temperature. Combine all ingredients in a large mixing bowl. Toss with the olive oil to coat. Place in vegetable grilling pan directly over the heat. Stir to prevent burning. Cook until onions are translucent.
Serve
Serve squash over a bed of fresh baby arugula. Drizzle with balsamic and sprinkle with parmesan. Finish with some fresh cracked pepper. Now just how easy was that? Enjoy!