Sunday Dinner: Farmer's Market Squash, Tomato, and Red Onion Sauté

I confess that this was not this past Sunday's dinner. In fact, as you read this, I'm on the road back from Montreal...where Seth and I will leave Sofia to finish her last year at McGill (insert happy mixed with frowny face---for bittersweet!). Ah...but it is really more sweet than bitter.

This dish is one that Sofia really enjoyed. It combines the colors (wow, dazzling or what?!),  flavors, and textures of the season.
Actually I made it twice: once to try it out and once to serve to many. With the try-out version (!), Sofia decided to make a wrap (I think she added some cheese to a flour tortilla and rolled it all up). It could also be a pasta/rice topping. Or, as we had it, it could be a side dish. In a side or starring role, this dish is simple, tasty, and gorgeous! It's also easy to vary/adjust--and note that I like my vegetables more on the less-cooked side.


Serves about 12 (as a side dish)

Olive oil
2 garlic cloves, crushed
1 large red onion, coarsely chopped
8 to 10 medium-size yellow (and/or green) squash, sliced and quartered
15 to 20 red cherry or grape tomatoes, sliced
Coarse salt and freshly ground black pepper
Fresh basil leaves, coarsely torn

Heat oil in a large sauté pan over medium heat. Add the garlic and read onion and stir. Add the squash, and cook, stirring from time to time. Once the squash and onions soften, about 7 minutes, add the tomatoes and cook for another few minutes (you can lower the heat and let it simmer for a bit with the fresh tomato juices. Sometimes I also add a splash of white wine). Taste, and add salt and fresh pepper.

When you're ready to serve this beautiful dish, add a sprinkle of fresh basil leaves. Enjoy!