Summer squash with chunky tomato caper sauce

Main Ingredient: Squash Tomatoes Various Vegetables
Occasion: Summer
Yield:

Summer squash with chunky tomato caper sauce ingredients

-Judi M. Phelps
1 T white wine vinegar
1 T Lemon juice
2 Shallots, minced
4 T olive oil
2 T capers, drained
1 1⁄2 lb Plum tomatoes, coarsely
-chopped and drained
1 c cooked corn kernels
1 c Arugula leaves, coarsely
-chopped
1⁄2 c Fresh basil, chopped
12 Kalamata black olives or
Greek black olives, pitted
-and diced
4 small Yellow zucchini or
Summer squash, sliced
-½-inch thick
4 small Green zucchini squash
-sliced ½-inch thick
Salt & freshly ground pepper

Cooking Summer squash with chunky tomato caper sauce

1. In a medium bowl, combine vinegar, lemon juice and shallots.
2. Gradually add oil, whisking until thoroughly blended.
3. Add capers, tomatoes, corn, arugula, basil, and olives.
4. Tossi gently to combine.
5. Add salt and pepper to taste.
6. steam squash until just tender.
7. (don"t overcook!) season with salt and pepper to taste.
8. Arrange squash on a shallow platter.
9. Spoon sauce over top and serve.
10. calories per serving 172, 10. 7 gm fat, 0 mg cholesterol, 19 g carbohydrates, 6 gm fiber.