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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:
  • 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
Vegetables:
  • 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
  • Sauce: In a bowl combine the vinegar, lemon juice, and shallots. Gradually add the oil, whisking until thoroughly blended. Add the capers, tomatoes, corn, basil, and olives, tossing gently to combine. Add salt and pepper to taste.

    Steam squash until just tender, being careful not to overcook. Season with salt and pepper to taste. Arrange on a shallow platter or bowl. Spoon sauce over top. Serve hot or at room temperature.

    Serves 6

     

     

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    Sauce: In a bowl combine the vinegar, lemon juice, and shallots. Gradually add the oil, whisking until thoroughly blended. Add the capers, tomatoes, corn, basil, and olives, tossing gently to combine. Add salt and pepper to taste.

    Steam squash until just tender, being careful not to overcook. Season with salt and pepper to taste. Arrange on a shallow platter or bowl. Spoon sauce over top. Serve hot or at room temperature.

    Serves 6

     

     

    Find more great garden-inspired recipes in Renee's Cookbooks

    To purchase Renee's Garden Seeds, click here

    View Recipe Archive