Summer Squash with
Chunky Tomato Caper Sauce Serves 6 A wonderful Spanish-style sauce adds pizzazz to steamed squash.
Prep Time: 15 minutes
Cooking Time: 5 minutes
1 tablespoon lemon juice
2 shallots, minced
4 tablespoons olive oil
2 tablespoons drained capers
1 1/2 pounds plum tomatoes, coarsely chopped and drained
1 cup cooked corn kernels
1 cup coarsely chopped arugula leaves
1/2 cup chopped fresh basil
12 Kalamata or Greek black olives, pitted and diced
4 small yellow zucchini or summer squash, sliced 1/2-inch thick
4 small green zucchini squash, sliced 1/2-inch thick
Salt and freshly ground black pepper to taste
1. In a medium bowl, combine vinegar, lemon juice and shallots. Gradually add oil, whisking until thoroughly blended. Add capers, tomatoes, corn, arugula, basil and olives. Toss gently to combine. Add salt and pepper to taste.
2. Steam squash until just tender. (Don’t overcook!) Season with salt and pepper to taste. Arrange squash on a shallow platter. Spoon sauce over top and serve.