If you are a gardener and have ginormous summer squash, I have a great dish for you: Vegan Succotash!!
Check out the 11 inch squash I received in my order of produce from Washington's Green Grocer. That thing could feed a family of 5 :)
I decided to cube the summer squash and turn it into a vegan succotash with a few other summer vegetables. Cured olives add a bit of interest and a great amount of saltiness. This can be breakfast, lunch or dinner, or a great base for frittata or an omelet.
What To Do With Ginormous Summer Squash: Vegan Succotash!
Ingredients
2 teaspoons olive oil
1 large summer squash, cubed (about 2-3 cups)
1/2 large onion, sliced
1 orange pepper, chopped
kernels from 1 corn on the cob
salt & pepper
red pepper flakes
10 black cured olives, pitted
fresh dill
Directions
1. Heat a cast iron skillet. Add olive oil and allow it to heat.
2. Add squash, onions, and pepper and saute until translucent.
3. Add corn, season with salt, pepper, and red pepper flakes and saute until all the vegetables are tender and golden brown.
4. Serve topped with olives and dill.
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