Summer Saute

 Summer Saute is the easy and perfect side dish to any grilled or roasted summer meal. 

This dish I credit my wonderful sister-in-law. She made summer sauté for a gathering many years ago and I have made it a number of times through the years since I first got her recipe. It's incredibly easy and takes about 20-25 minutes to cook. I use yellow squash, however, zucchini or a combination of yellow and zucchini would work as well.

• 2-3 summer squash (or zucchini, or combo of)
• 1 lrg. green bell pepper
• 1 lrg. onion
• 2 large fresh tomatoes 
• 1 tbsp. butter
• 1 tbsp. olive oil or canola or vegetable oil
• salt and pepper to taste
• 1/4 cup water

1. Start by prepping all of your vegetables: I peel my yellow squash but you don't have to. Then I cut it in rounds.
2. Peel your onion. Slice it in half then make half moon slices for the whole onion.
3. De-seed and devein your bell pepper and cut into strips.
4. Cut the tomato in wedges. (See cooks note.)
5. In a large, deep skillet melt the butter and oil over medium low heat.
6. Add in the onions first and sauté for a few minutes before adding in the bell pepper.
7. Season those veggies with salt and black pepper to taste and let them cook for 3 more minutes.
8. Add in your squash and tomatoes and again season with salt and pepper to taste.
9. Add 1/4 cup water and simmer over medium low heat until soft and tender and all the flavors meld together - about 25 minutes.

That's all there is to this recipe. Easy, delicious, very affordable.

COOKS NOTE: If you don't want the skin of the tomato, cut an X at the bottom and place tomatoes in boiling water until you see some skin break away. Remove them from the water and peel the skin before cutting in wedges.

Prep time: 10 minutes

Cook time: 20-25 minutes

Feeds: 4-6