This recipe is an exercise in self control in that you really have to just not screw up good, fresh ingredients by getting too fussy with them.
These veggies are really yummy and bright (I keep hearing people on the Food Network use that word, so I’m taking it for a spin). The red pepper and basil kick the flavor up a notch, and it’s nutritious in the make-you-feel-good way, not the hippie-tree-hugging-granola way, and that’s always a plus.
1 zucchini, cut in half lengthwise and then sliced into thin half-moons
1 yellow squash, cut the same way as the zucchini
1 red bell pepper, diced small
2 garlic cloves, minced
1 tablespoon of basil, chiffonade (Don’t worry it only sounds intimidating.)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 ounce olive oil
- Heat oil in a saute pan. Add garlic and saute until tender but not brown.
- Add zucchini, yellow squash, and red bell pepper. Saute until tender.
- Toss in basil and season with salt and pepper.