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Sundrenched Squash Medley

Name: Sundrenched Squash Medley
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 1/4 cup of olive oil; 1 large zucchini, halved lengthwise and sliced into 1/2-inch pieces; 1/2 teaspoon of sugar; 1.5 tablespoons of extra virgin olive oil; 1 large yellow squash, halved lengthwise and sliced into 1/2-inch pieces; 1 teaspoon of Kosher salt; 1 cup of grape tomatoes; 1/4 teaspoon of crushed red pepper flakes; 1/8 cup of white wine vinegar; 1/2 cup of fresh basil leaves; 2 tablespoons of grated Parmesan cheese; 1/2 teaspoon of salt; 3 cloves of garlic, minced

Unravel the flavors of summer with our delightful Sundrenched Squash Medley which features a tantalizing combination of yellow squash, zucchini, grape tomatoes, enriched with aromatic garlic and finished with a hint of Parmesan cheese.



11 min

TOTAL TIME

239

CALORIES

$1.48

PER SERVING

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Ingredients

BASIL VINAIGRETTE

4 SERVINGS

1/4 cup olive oil

1/2 tsp sugar

1/8 cup white wine vinegar

1/2 cup fresh basil

1/2 tsp salt

1 large zucchini

halved lengthwise and sliced into 1/2-inch pieces

1 1/2 tbsp extra virgin olive oil

1 large yellow squash

halved lengthwise and sliced into 1/2-inch pieces

1 tsp kosher salt

1 cup grape tomatoes

1/4 tsp crushed red pepper flakes

2 tbsp grated parmesan cheese

3 cloves garlic

minced

Directions

START WITH

5 min

PREP TIME

6 min

COOK TIME

11 min

TOTAL TIME

Heat extra virgin olive oil in a large skillet over medium-high heat.

Add yellow squash and zucchini to the skillet and cook for 3 minutes, stirring occasionally to ensure even browning.

Stir in the minced garlic and grape tomatoes and cook for an additional 2-3 minutes until the vegetables are crisp-tender and tomatoes are just starting to soften.

Season the vegetables with Kosher salt and crushed red pepper flakes.

BASIL VINAIGRETTE

While vegetables are cooking, prepare the vinaigrette by blending olive oil, white wine vinegar, fresh basil leaves, sugar, and salt in a food processor until smooth.

FINISH WITH

Just before serving, sprinkle the vegetable medley with grated Parmesan cheese and drizzle over the basil vinaigrette.

Serve immediately, while the dish is still hot and the Parmesan is melty.