Summer Squash
Braised Summer Squash with Potatoes & Tomato
3 tablespoons extra-virgin olive oil
1 1/2 pounds zucchini and/or yellow squash, sliced 3/4-inch thick
1/2 pound Yukon Gold potatoes, peeled, halved and sliced 1/3-inch thick
1 medium tomato, peeled, seeded and coarsely chopped
1 medium red onion, thinly sliced
2 teaspoons coarsely chopped celery leaves
1/2 tablespoon finely chopped basil
1/4 teaspoon crushed red pepper
Sea salt
1/4 cup boiling water
Freshly grated Parmesan cheese
Heat the oil in a medium saucepan or deep skillet. Add the squash, potatoes, tomato, onion, celery leaves, basil and red pepper and season with salt. Cover and cook over moderate heat until the vegetables are barely tender, about 25 minutes.
Add the boiling water, cover and cook until the vegetables are tender, about 12 minutes longer. Season with salt and serve hot or at room temperature with Parmesan cheese.
Serves 4.
Adapted from “Food & Wine” magazine, April 2003.