OLIVE OIL BRAISED SUMMER SQUASH

Meal type Appetizer, Side Dish, Starter
Misc Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 4-6 Medium Yellow Summer Squash (About 2 Pounds)
  • 1lb Yukon Gold Potatoes
  • 1 Medium Red Chili (Seeded And Chopped)
  • 2 sticks Celery (Leafy Tops)
  • 1 bunch Basil (Leaves)
  • 1/2 cup Ultra Premium Extra Virgin Olive Oil
  • 1 Large Red Onion (Halved And Thinly Sliced)
  • 2 Large Tomatoes (1Pound Total, Peeled, Seeded and Thinly Sliced)
  • 1/2 cup Boiling Water (Or More As Needed)
  • dash Sea Salt

Directions

Step 1
Slice squash into 1 1/2-inch long chunks. Peel the potatoes and cut into pieces about the same size as the squash. Coarsely chop together the chili, celery and basil.
Step 2
Cover the bottom of a deep saucepan with the EVOO, add the sliced onion, potatoes, chopped chili, celery, basil, cubed squash, and tomatoes. Sprinkle with sea salt to taste, cover the pan, and set it over low heat to cook for about 15 minutes, or until the vegetables are sizzling in the EVOO. Add 1/2 cup hot water and cover. Cook just until the potato slices are tender, another 5 to 10 minutes. There should be sufficient liquid in the pan to keep the vegetables from scorching, but if not, add a few more tablespoons of boiling water as needed.
Step 3
When the potatoes are tender, remove pan from the heat and serve immediately, or set aside to cool to room temperature before serving. Garnish each portion with a drizzle of EVOO.

Note

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