CHEF MAX KNOEPFUL / MUSIC CITY CENTER
1 large green zucchini squash, halved and cut into 1/4-" slices
1 large yellow squash, halved and cut into 1/4-" slices
1/2 c spring onions, sliced
2 red peppers, cut into medium dice
3 T. Extra Virgin olive oil
5 cloves garlic, sliced
3/4 c Diced Fresh Tomato
1 T sugar or Sorghum
1/4 c red wine vinegar
1. Place the peppers over an open flame and, once the skin has been charred on all sides,place in a small bowl; wrap and let sit to steam.
2. When cool, peel off charred skin and remove seeds; dice the flesh.In a small saucepan, add 2 Tbsps. olive oil; sauté zucchini and squash on high heat until lightly golden, about 3 to 4 minutes; add onions and garlic; continue sautéing until softened; add red pepper, tomato, sugar, and vinegar; bring to a simmer; cook for a few minutes, until the squash is lightly tender.
The Bounty of this dish is that you can add
or substitute vegetables growing in your Summer
garden, Pole Beans, Eggplant, Assorted
Peppers, Heirloom Tomatoes, Green Tomatoes,
And use this simple but delicious dish as a base for a grilled Fish, a Steak or a BBQ Protein.