Summer squash with chunky tomato caper sauce

Summer squash with chunky tomato caper sauce
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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.

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