Serve this lovely little side dish with any summer meal for a delicious dose of vitamins A and C and many protective antioxidants.
Heat the oil in a large skillet over medium heat. Add the garlic, onion, yellow squash, zucchini, and tomatoes. Sprinkle with salt and pepper. Stir to coat the vegetables with the oil. Cover and cook, stirring occasionally, for about 10 minutes, until the zucchini is barely tender. Add the oregano and the white wine and stir to mix. Cook, uncovered, for about 3-5 minutes, stirring occasionally until the zucchini is tender. Stir in the basil leaves. Taste for seasonings.
“Wherever you live, you always have that special place. For me, Claire’s is that place. There’s a reason why Claire’s Corner Copia is world renowned. As we locals like to say—you haven’t been to New Haven, until you’ve been to Claire’s.”
-Todd Leddy, a
Claire’s customer and Rena’s husband
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