Recipe by Mindy
"A delicious and different way serve two favorite summer vegetables, squash and corn!"
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yellow onion, sliced
corn, kernels cut from cob
sliced yellow squash
chopped fresh parsley
salt and pepper to taste
This was yummy. I followed the directions with just a few changes. I too subbed fresh basil/oregano at the end for parsley just for a little kick. And added fresh diced tomatoes. I added the butter and the tomatoes at the end, and then put it in a covered dish and let the butter melt on the way to the party, and the tomatoes just warmed, which was perfect. Good flavors here, and colorful to boot.
This an OK start, but it needs a kick in the pants! Try adding cherry tomatoes- several colors, fresh basil, fresh oregano, red onions, instead of boring yellow ones, and some bell pepper or roasted red peppers. Now you can serve it over rice or noodles with fresh French bread and have a whole meal. It really doesn't need all that broth just a couple of tablespoons. You don't want to make soup.
Nothing extraordinary, but quite tasty. I love squash cooked this way. I added some diced tomatoes (from a can, but fresh would be better), and added fresh oregano and basil at the end rather than parsley, since I haven't grown that yet. The butter flavor was a nice touch; I wonder if it would taste better if the veggies were sauteed in butter rather than olive oil at the beginning? Also if I had had white wine on hand I would have used that instead of veggie broth. Anyway, good recipe for summer veggies, thanks!
I made this recipe into a full meal. I added sliced kielbasa, and served it over yellow rice. It was DELICIOUS and all dozen people at the dinner loved it. Not a drop was left over.
I happened upon this recipe while looking for a way to use some veggies I had picked up during a day trip to a local farm in Cottonwood, AZ. Everything was so fresh and deliciously sweet and colorful! I love this recipe. Photo available on my profile page.
2 of my very favorite summer vegetables, so how could I not try it? The recipe is not meant to "stand alone", though it surely could for a vegetarian, but is a perfect side dish to pair with spicy ribs or chicken for a family friendly BBQ. Nice meld of flavors and easy enough to dress up with basil, oregano, or cherry tomatoes fresh from the garden. NOTE: I bbq'd my corn on the cob and then added to the squash right before serving. The smokiness of the corn from the bbq added another layer of flavor to this dish. Enjoy!
i made this last night and it was a hit. i forgot to put the butter and parsley on and it was still great. it was even better the next day. i mixed the leftovers with grilled chicken and pasta. i will make this recipe over and over. thanks
This was also fantastic. Since we are dieting I omitted the butter all together topped it with a strong white cheese and broiled it under the broiler until lightly browned. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Garlicky Summer Squash and Fresh Corn
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 111
** Calories from Fat: 79
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