Sometimes a simple vegetable side is all you need to complete a meal. In summer take advantage of the bounty of squash and serve it alongside just about anything. Grilled chicken, pork, or beef pair nicely, as does a panini sandwich or fish. The squash's natural flavor is enhanced with fresh basil, and it also makes for a pretty looking salad. To get the recipe all you have to do is
2 tablespoons olive oil
1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped fresh basil
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.
- Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner.
- Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute.
- Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.