Summer Squash with Heirloom Tomatoes and Sweet Onions

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 large sweet organic onion, cut into thick ribs, separated
  • 2 small-medium organic yellow summer squash, cut into ½- to ¾-inch slices, separated
  • 1 small-medium organic green zucchini, cut into ½- to ¾-inch slices
  • 3 large organic heirloom tomatoes, cored and cut into thick wedges
  • Sea salt and pepper
  • 1 tablespoon fresh organic oregano leaves
  • 3 tablespoons white wine
  • 4-6 large fresh organic basil leaves

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 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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