Summertime Squash

As it starts to get warmer outside I can't wait for all the grilling. Not that I stop grilling outside in the winter. But the fresher zucchini and squash are in the summer but you can make this anytime.

Ingredients:

2 small zucchini

2 small yellow squash

1 small red bell pepper

2 cloves garlic

2 teaspoons cornstarch

1/4 teaspoon salt

1/2 cup vegetable broth

1 tablespoon vegetable oil

1 teaspoon butter

Yellow bell pepper rings and green onion brushes, optional for garnish

Step-by-step:

Scrub zucchini and yellow squash; pat dry with paper towels and cut off ends. Cut zucchini and yellow squash diagonally into 1⁄4-inch-thick slices. Cut red bell pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1⁄4-inch-thick strips. Finely chop garlic.

Combine cornstarch and salt in small cup. Stir in vegetable broth until mixture is smooth; set aside.

Heat large nonstick skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into skillet. Add butter; swirl to coat bottom and heat 30 seconds. Add zucchini and yellow squash; cook and stir 6 minutes or until crisp-tender. Stir in red bell pepper and garlic; cook, stirring constantly, for about 1 minute.

Stir reserved broth mixture until smooth and add to skillet. Cook and stir until sauce boils and thickens. Garnish, if desired.