Summer Squash with Chunky Fresh Tomato/Caper Sauce
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The Mediterranean-style sauce needs no cooking and adds real pizzazz to all summer squash. Serve over rice or polenta or with crusty bread for a satisfying hot day meal.
Sauce:
4 small yellow zucchini or any summer squash, sliced 1/2 inch thick
4 small green zucchini squash, sliced 1/2 inch thick
Additional salt and pepper
- 1 T white wine vinegar
- 1 T freshly squeezed lemon juice
- 2 shallots, minced
- 4 T olive oil
- 2 T drained capers
- 1 1/2 pounds (4 cups) plum tomatoes, coarsely chopped, drained
- 1 cup cooked corn kernels (about 1 large ear)
- 1/2 cup chopped fresh basil
- 12 to 14 Kalamata or other Greek black olives, pitted and left in small chunks
- Salt and freshly ground pepper
