The best of the summer crop comes together in this fresh, flavorful squash and tomato side dish.
INGREDIENTS (for 6 servings):
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 2 medium tomatoes, coarsely chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 small zucchini, cut into 1/2 inch slices
- 2 small yellow summer squash, cut into 1/2-inch slices
- 1 bay leaf
- 1/2 teaspoon dried basil
Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.