Garlicky Summer Squash and Fresh Corn
Makes 6 servings.
2 tablespoons olive oil
1/2 yellow onion, sliced
4 cloves garlic, minced
1/2 cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste
Directions
1 Heat the oil in a skillet over medium-high heat, and
cook the onion and garlic until slightly tender. Mix in the
vegetable broth and corn kernels, and cook until heated
through. Mix in the squash and zucchini. Cover, and
continue cooking 10 minutes, stirring occasionally, until
squash and zucchini are tender.
2 Mix the parsley and butter into the skillet with the
squash. Season with salt and pepper. Cook and stir until
butter is melted, and serve hot.
Makes 6 servings.
2 tablespoons olive oil
1/2 yellow onion, sliced
4 cloves garlic, minced
1/2 cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste
Directions
1 Heat the oil in a skillet over medium-high heat, and
cook the onion and garlic until slightly tender. Mix in the
vegetable broth and corn kernels, and cook until heated
through. Mix in the squash and zucchini. Cover, and
continue cooking 10 minutes, stirring occasionally, until
squash and zucchini are tender.
2 Mix the parsley and butter into the skillet with the
squash. Season with salt and pepper. Cook and stir until
butter is melted, and serve hot.
