Summer Squash with Heirloom Tomatoes and Sweet Onions

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


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


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