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Squash & Pepper Saute


  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, chopped (about 1 cup chopped)
  • 2 plump garlic cloves, minced
  • 1 1/2 lbs squash, cut in 1/2 inch dice
  • 1 small red pepper, cut in 1/4 inch dice
  • salt & freshly ground pepper
  • 2 tablespoons chopped fresh basil or parsley


1.  Heat olive oil in large, heavy skillet over medium heat & add onion.  Stir often & cook until tender, 5-8 minutes.

2. Add garlic, squash, red pepper, and 3/4 teaspoon of salt.  Turn heat to medium-high and cook, stirring, until the squash is transluscent and the red pepper tender--about 10 minutes.

3.  Add freshly ground pepper, taste, & adjust salt.   Stir in fresh herbs & remove from heat.

Squash & Pepper Saute

Submitted by Hill & Hollow Farm

Easily served as a side dish, main, or filling for a vegetable tart, gratin, or frittata!

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