What I Made: Simple Summer Squash with Vinegar and Tomatoes

This recipe is another winner from The New Vegetarian Cooking for Everyone.  Can you tell I LOVE this cookbook?! This dish is simple, fast, and, oh yeah, cheesy. I work with a limited skillet size (someday when I actually clean up around here I will post a photo of my kitchen so you can get a sense of just how limited in size the whole production is), so I had to cook the squash in batches.  This meant adding more oil, which creates a tradeoff: I feel less healthy, but the squash gets more browned and delicious.

The original recipe calls for sherry or aged red wine vinegar, but I substituted balsamic with no problems.  Use whatever you prefer.

Full recipe follows, but first, some photos. I knew I had to make this recipe, when I found the specific variety of cherry tomatoes recommended by the recipe (Sun Golds) at my local farmers market)!

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So pretty, they got their own picture.


First, slice the squash.

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Pan fry the squash in oil.  (I used olive oil.)  Feel free to remove pieces as they cook through, adding new slices as you go.

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Last, drizzle the squash with vinegar, add halved cherry tomatoes and feta cheese, and enjoy!

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