Squash And Pepper Saute(Serves 2) Recipe

Name: Squash And Pepper Saute(Serves 2)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large pepper (red or yellow); 3 small squash, zucchini or yellow summer; 2 tsp. olive oil; 2 Tbsp. sugar; 2 tsp. soy sauce (mild type); 2 Tbsp. vinegar; 3 to 4 medium sweet potatoes, peeled and sliced in 1/4-inch slices; 1 stick or so butter; 1/2 to 1 lb. table sugar; 2 to 3 unpeeled lemons, sliced thin (remove the seeds if you can); 1/2 to 1. orange juice; 1 c. olive oil; 1 c. white wine; 3 cloves garlic; 1 c. fresh chopped basil; 2 Tbsp. dried rosemary plus 1/4 c. fresh rosemary (optional); salt and pepper to taste; 8 red potatoes; 2 green peppers; 2 yellow peppers; 2 mild red peppers; 8 plum tomatoes; 8 shallots; 8 baby artichokes (stems removed)

Servings: persons

1 large pepper (red or yellow)
3 small squash, zucchini or yellow summer
2 tsp. olive oil
2 Tbsp. sugar
2 tsp. soy sauce (mild type)
2 Tbsp. vinegar
3 to 4 medium sweet potatoes, peeled and sliced in 1/4-inch slices
1 stick or so butter
1/2 to 1 lb. table sugar
2 to 3 unpeeled lemons, sliced thin (remove the seeds if you can)
1/2 to 1. orange juice
1 c. olive oil
1 c. white wine
3 cloves garlic
1 c. fresh chopped basil
2 Tbsp. dried rosemary plus 1/4 c. fresh rosemary (optional)
salt and pepper to taste
8 red potatoes
2 green peppers
2 yellow peppers
2 mild red peppers
8 plum tomatoes
8 shallots
8 baby artichokes (stems removed)

1
Cut the peppers in pieces big enough to skewer.
2
Combine the first set of ingredients and pour half of it over the potatoes, shallots and baby artichokes in a roasting pan and the other half over the rest of the vegetables in another dish.
3
Marinate for 4 hours.
4
Preheat the oven to 400u00b0.
5
Bake the vegetables in the roasting pan for 30 minutes or so, basting with the juices every 5 or 10 minutes.
6
Remove from the oven and add to the vegetables in the bowl along with the marinade.
7
Using bamboo skewers, thread the vegetables and sprinkle with extra fresh rosemary.
8
Broil or grill the vegetables about 6-inches from the heat until the peppers are blistered and the tomato skins split, about 6 minutes on each side.

1198

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 large pepper (red or yellow), 3 small squash, zucchini or yellow summer, 2 tsp. olive oil, 2 Tbsp. sugar, and more.

Yes, Squash And Pepper Saute(Serves 2) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash And Pepper Saute(Serves 2)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions