pat's Recipe

Warm Summer Squash Salad

Category: SALADS

This dish can be made with only zucchini or only yellow squashes (instead of both) by using 2 lbs of either.

3 to 5 Tbsp olive oil
2 garlic cloves, thinly sliced
4 medium zucchini (1 lb) very thinly sliced
4 medium yellow summer squashes (1 lb)
very thinly sliced
2 Tbsp balsamic vinegar
2 tsp chopped fresh oregano, plus springs
for garnish

Coat a large skillet with oil. Add a third of the garlic, and heat over medium-high heat until sizzling, 1 to 2 minutes. Add a third of the zucchini and yellow squashes, and cook until just wilted and browned around edges, 2 to 3 minutes. Transfer to a plate. Repeat twice with remaining garlic, zucchini and yellow squashes. Stir in vinegar to last batch, and let evaporate slightly. Return all batches to skillet, and stir in oregano. Serve warm or at room temperature.
Garnish with oregano sprigs.

serves 12