Summer Squash with Braised Red Pepper and Basil

1. 1

   In a large skillet, heat 2 tablespoons of the olive oil.

2. 2

   Add the red pepper, season with salt and pepper and cook over high heat, stirring, until sizzling.

3. 3

   Add 1/4 cup of the water, cover and cook over moderately low heat for 5 minutes.

4. 4

   Add the remaining 1/4 cup of water, cover and cook, stirring a few times, until the pepper is tender and the water has reduced to about 2 tablespoons, about 5 minutes longer.

5. 5

   Stir in the summer squash and the remaining 1 tablespoon of olive oil.

6. 6

   Cover and cook over moderate heat, stirring a few times, until the squash is just tender, about 4 minutes.

7. 7

   Remove from the heat and stir in the basil.

8. 8

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.