Early Summer Squash Medley (with peppers & cherry tomatoes)

We made this last night from the first summer squash out of our garden this year.  The cherry peppers, parsley, thyme, and cherry tomatoes also came from our garden.  So we just made this recipe up as an excuse to try these early vegetables.  There’s nothing better than fresh picked!

 

Yellow squash with peppers and cherry tomatoes, ready to broil

Ingredients

5-6 summer squash (yellow or zucchini – we used yellow here)

5 slices of bacon, cut into ½ “ pieces

1 tbl. butter

1 large (or 2 small) cloves of garlic, smashed and minced

2 tsp. fresh thyme, chopped

4 fresh springs of parsley, finely chopped

½ cup coarsely chopped onion

6or 8 fresh cherry peppers, seeded & chopped (you can use any mild pepper) – about 1 cup

24 ripe & fresh cherry tomatoes (leave whole!)

pinch of salt & pepper (to taste)

4 tbl. chicken broth

½ cup Parmesan cheese

Ready for the oven.

Directions

·         Cut squash into ¼” slices

·         In a large skillet, sauté the bacon over medium heat until tender, but not browned

·         Reduce heat to medium-low and add the butter, garlic, thyme, parsley, onion and cherry peppers

·         Cook until vegetables soften, about 5 minutes, stirring occasionally

·         Increase heat to medium, add the squash and chicken broth and mix well

·         Salt & pepper to taste, mix again, and add the whole tomatoes

·         Reduce heat to medium-low, cover and simmer 7-8 minutes, stirring occasionally

·         Uncover and continue cooking and gently stirring occasionally until most of the liquid evaporates

·         Transfer to a small baking dish and top with Parmesan cheese

·         Broil for 3 to 5 minutes, until tomatoes start to slightly brown and cheese is melted

·         Serve hot and enjoy!