Yellow Squash with Roasted Red Peppers
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Yellow Squash with Roasted Red Peppers Recipe
Recipe author: MJ of MJ’s Kitchen
Serves 2 as a side.
Ingredients
The amounts below are not exact and all can be easily adjusted to whether you are serving 2, 4, or more.
1 medium yellow squash (about 8 ounces), sliced
~2 ounces onion, sliced thin
1 Tbsp. garlic-infused olive oil*
1 large roasted red pepper, diced*
a sprinkle of salt
generous amount of cracked pepper
Instructions
If you don’t already have a roasted pepper, then you can roasted one under the broiler, on the grill, or over an open flame on the stovetop. Once roasted, let cool, peel, remove stem and seeds, and dice.
Heat the oil in a large skillet over medium heat. Once hot, add the onion. Sautee for 1 minute.
Add the squash by spreading it out on top of the onion. Cook for 1 minute. Using a spatula, flip the squash over and let cook for another minute. Continue to flip and move the squash around until all of the pieces are done (soft but not mushy).
Add the diced peppers, a sprinkle of salt and a generous amount of cracked pepper. Mix it into the squash and onion mixture. Cook for about 30 seconds.
Remove from heat and serve immediately.
Kitchen Notes
Garlic-infused oil – If you don’t have any garlic infused oil, then use 1 Tbsp. of olive and 1 large garlic clove, minced. Add the garlic with the onion.
Type of Red Pepper – This dish can be made with sweet bell peppers, mini sweet peppers, or hot/medium/mild red chile peppers. You could also use orange or yellow, but the red really makes this a beautiful dish.
Roasted or Not – Roasting peppers brings out the flavor and the sweetness of red pepper regardless of if it’s a sweet pepper or hot chile. Therefore, roasted peppers work best. However, this year I grew mini sweet peppers and found that just slicing them up raw and throwing them in this dish at the last minute worked as well. The main difference was the crispy texture that the raw peppers added to the dish.
Yellow squash with red peppers makes a great side dish for a wide variety of entrees. It comes together very fast, and can be easily doubled, tripled or quadrupled to fit the number of people you’re serving. Hope you enjoy!
From mjskitchen.com