Summer Squash with Heirloom Tomatoes and Sweet Onions

Name: Summer Squash with Heirloom Tomatoes and Sweet Onions
Yield: Serves 4-6
Ingredients: 2 tablespoons extra-virgin olive oil; 4-6 large fresh organic basil leaves; 1 tablespoon fresh organic oregano leaves; 3 tablespoons white wine; Sea salt and pepper; 3 large organic heirloom tomatoes, cored and cut into thick wedges; 2 small-medium organic yellow summer squash, cut into ½- to ¾-inch slices, separated; 1 large sweet organic onion, cut into thick ribs, separated; 1 small-medium organic green zucchini, cut into ½- to ¾-inch slices; 2 cloves fresh organic garlic, sliced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Serve this lovely little side dish with any summer meal for a delicious dose of vitamins A and C and many protective antioxidants.

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves fresh organic garlic, sliced
1

Side dish
Vegan
Summer
Thanksgiving
Gluten-free

Method

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