Summer squash with chunky tomato caper sauce
Squash Sauces Capers Vegetables
Last updated 6/12/2012 1:25:30 AM. Recipe ID 59467. Report a problem with this recipe.
Title: Summer squash with chunky tomato caper sauce
Yield: 6 Servings
-JUDI M. PHELPS
1 tb White wine vinegar
1 tb Lemon juice
2 Shallots; minced
4 tb Olive oil
2 tb Capers; drained
1 1/2 lb Plum tomatoes; coarsely
-chopped and drained
1 c Cooked corn kernels
1 c Arugula leaves; coarsely
1/2 c Fresh basil; chopped
12 Kalamata black olives or
Greek black olives; pitted
4 sm Yellow zucchini or
Summer squash; sliced
4 sm Green zucchini squash;
-sliced 1/2-inch thick
Salt & freshly ground pepper
In a medium bowl, combine vinegar, lemon juice and shallots.
Gradually add oil, whisking until thoroughly blended. Add capers,
tomatoes, corn, arugula, basil, and olives. Toss gently to combine.
Add salt and pepper to taste.
Steam squash until just tender. (Don't overcook!) Season with salt
and pepper to taste. Arrange squash on a shallow platter. Spoon
sauce over top and serve.
Calories per serving 172, 10.7 gm fat, 0 mg cholesterol, 19 g
carbohydrates, 6 gm fiber. Source: Delicious Magazine by Whole Food
Shared and MM by Judi M. Phelps. firstname.lastname@example.org or
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