Sauteed Summer Squash with Red Pepper and Onion

1. 1

   Heat the olive oil in a large, heavy skillet over medium heat and add the onion.

2. 2

   Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt.

3. 3

   Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes.

4. 4

   Add freshly ground pepper, taste and adjust salt.

5. 5

   Stir in the parsley and remove from the heat.

6. 6

   Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

* Per serving · 4 servings · Values may vary.

No additional tips available.