I love summer and the great fresh produce that comes along with it. The abundance of fruit and vegetables just excites me, as well as the pretty and vibrant colors. This makes for fun and creative recipes!
Speaking of vegetables, a vegetable must always be represented in all Ice Cream & Wine dinners, per the request of my husband. But he's gotten me hooked, as now I don't see a meal as complete unless there's a vegetable side dish. And we're talking legit vegetable side dishes...not ones doused in cream/butter/etc.
I'm a big fan of cooked tomatoes, so when I saw this recipe featured on Katie's Cucina, I was immediately inspired.
Yellow Squash & Tomatoes
1 tablespoon olive oil
2 small yellow squash, 1/4-inch sliced
1 pint grape or cherry tomatoes, halved
1/4 teaspoon red pepper flakes
salt & pepper to taste
Heat olive oil in a medium-sized skillet over medium heat. When heated, add yellow squash and cook for 8 minutes.
Add in tomatoes, red pepper flakes, salt and pepper. Cook for additional 4 minutes until all vegetables are heated through.
Yield: 4 servings