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.
