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Tomato, Corn, and Squash Medley with Garlic and Basil|
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An answer to a gardener’s prayer, this is an ideal dish for coping with an overflow of summer
produce. Or, take advantage of your grocer’s harvest when this trio reaches its high season flavor peak. The thickness of the squash will determine cooking times. Sliced too thin, they become mushy, too thick and they may have more crunch than you like. If you have any leftovers, top some pasta with this medley for an instant, fat-free, farm-fresh hot-weather supper.
- 4 medium size yellow or pattypan squash, sliced
- 2 large tomatoes, sliced and quartered
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 cup corn kernels
- Salt and pepper to taste
- 1 tablespoon minced fresh basil
- Arrange the squash in the bottom of a 9 x 13 microwaveable baking dish. Arrange the tomatoes,
onions, and garlic on top and cover tightly with microwaveable plastic wrap. Cook on high for 4
minutes. Stir and cook for up to 3 minutes or until the squash is almost tender.
- Add the corn and season to taste with salt and pepper. Toss the mixture thoroughly and cook
for 2 minutes or until the vegetables have reached the desired tenderness. Sprinkle with basil
and serve.
(Serves 4)
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Quick Tip |
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Remove vegetables from the microwave as soon as they are cooked or, as with conventional
cooking, they will continue cooking in the hot juices. Always note with microwave cooking
that the time will vary depending on the power of your oven. Adjust the time for the
vegetable medley as necessary, testing for doneness sooner rather than later in the
cooking process. |
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