Summer Squash with Fennel Recipe
When the farmers market provides a bounty of fennel, squash, tomatoes and fresh basil, foods other than vegetables almost seem superfluous. This tasty mixture works well as a side dish, but can also claim center stage as a light summer supper.
Ingredients
| 2–3 | tablespoons | olive oil |
| 1/2 | medium bulb | fennel, cored and very thinly sliced |
| 2 | small | tomatoes cut into eighths* |
| ~ | water | |
| 4 | summer squash, cut into bite-sized pieces | |
| 2 | cloves | garlic, crushed |
| 1/4 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground black pepper |
| ~ | fresh basil leaves, chopped |
| *Roma tomatoes work well in this recipe. |
Directions
- Pour the olive oil into a skillet set over a medium-high flame and heat till sizzling.
- Add the fennel and reduce the heat to medium. Cook until softened and slightly golden. Adjust the heat as needed to prevent burning.
- Add the tomatoes and cook until they soften and just begin to lose their shape. If the pan seems too dry, add a bit of water.
- Add the squash, garlic, salt, and pepper and cook until the squash is softened.
- Sprinkle in the basil and serve.
Preparation Time:
Approximately 25 minutes.
