Summer Squash With Roasted Red Peppers and Fresh Basil
Тәжірибелік нұсқаулар және стиль
Yellow squash, also known as Summer squash, is a delicious and versatile vegetable side dish to serve with your favorite meals. Join Eric from Simply Elegant Home Cooking as he demonstrates a delicious Summer squash recipe using roasted red peppers, fresh basil, garlic, and lemon. The roasted red peppers can be found in a jar or at the olive and Mediterranean bar in your grocery store.
One of the keys to this dish is to get nice color on your yellow squash by using a very hot skillet! But it is also important to control the heat so as not to burn your garlic. Eric will show you how to adjust your heat as you cook this delicious dish so that it turns out perfectly every time.
This side dish pairs extremely well with roasted or grilled meats, and can also pair with just about any Italian entre.
Ingredients:
2 Medium Summer Squash
4 ounces roasted red peppers
3 cloves garlic
1/2 lemon
2 tablespoons extra virgin olive oil
1 tablespoon butter
20 fresh basil leaves
salt and pepper to taste
Directions:
-Cut the yellow squash into 3/4 inch disks, then cut the disks in half or into quarters depending on their size.
-Drain any excess liquid from the roasted red peppers and chop them up.
-Cut the garlic cloves lengthwise, then slice them as thin as you can with a sharp knife.
-Roll up the basil leaves, about 5 at a time, and slice them thinly with your knife.
-Cut the lemon in half and store half in the fridge for other recipes, we will only use half today.
-Heat up a cask iron skillet on medium heat and allow it to come up to full temperature.
-In a bowl, add the extra virgin olive oil to the Summer squash and mix until squash is evenly coated.
-Once skilled it very hot, add the squash and use tongs to evenly space them in the skillet and turn each piece over onto one of it's broad sides. Allow the squash to sear for 3 minutes or until some deep, golden color is achieved.
-After 3 minutes, flip the squash over and turn down the heat slightly. Allow them to cook for another 3 minutes.
-After 3 minutes on the second side, turn the heat down even more (to about medium low) and add the garlic and roasted red peppers. Stir continuously for about a minute. Also add salt and pepper at this point.
-Turn off the heat completely and juice the half lemon into the skillet. Add the butter as well and stir.
-Add the fresh basil and give one last stir to evenly incorporate.
-Serve and enjoy!
Пікірлер: 21
This looks very interesting especially those golden yellow squash. Simply Elegant!
Great recipe thank you and Happy New Years to you Eric!
@SimplyElegantHomeCooking
Жыл бұрын
Thanks! And same to you!
Great looking dish Eric! definitely going to make this one!
@SimplyElegantHomeCooking
2 жыл бұрын
Thanks Kris! I think you will enjoy!
Looks Super delicious, and a quick addition to the post, work day meal! 😋
@SimplyElegantHomeCooking
2 жыл бұрын
Thanks! These are easy enough for a weekday dinner!
@user-fv7sy7kl4p
2 жыл бұрын
@@SimplyElegantHomeCooking just add chicken thighs
He's back!
@SimplyElegantHomeCooking
2 жыл бұрын
Yes! It is good to be back!
cutting garlic in half! wow. why have I trimmed the ends for years? too fussy. Thanks! also, I didn't realise how much I like to hear the sound of food sizzling til I turned up my volume and went, "ohh, how niiice"! :) Adding things in stages makes the outcome so much nicer, thanks for teaching what you discovered for these ingredients. Also I'm thinking cooking the yellow squash first and on the higher heat cooks off some of the moisture that could leave them mushy if not done. butter + lemon = bit of a "sauce" --- mmm, sounds so nice. Thank you for that, too. I tend to skip things like this for the extra calories but this would miss a layer of flavours. my mouth is watering.
Great Channel!
@SimplyElegantHomeCooking
Жыл бұрын
Thanks!
Hi Eric, say what brand of olive oil do you recommend? I try to stay away from the big brands, but is there a certain brand you trust? Thank you for the great recipe, you NEVER disappoint.
@SimplyElegantHomeCooking
2 жыл бұрын
John, Thanks so much! I experiment with different brands but always end up coming back to Bono Sicilian Extra Virgin Olive Oil. Another tip (if buying Italian) is to look for the protected designation of origin seal on the bottle. I’ve always been happy with the oils I buy that have that!
@ChezJ1
2 жыл бұрын
@@SimplyElegantHomeCooking awesome, thank you Eric. 😁
No videos for a while...hope you are well.
@SimplyElegantHomeCooking
Жыл бұрын
Hey there. Yes I am doing well, I’ve just been super busy with my day job but I will be back to posting more in the not too distant future!
I heard one chef saying that seeds of the yellow zuchini has to be discarded.. Please comment
@AKIRA39011
Жыл бұрын
Ive never done that before. You'll ruin your squash trying to dig out all the seeds
I can't believe you cut that garlic with that tiny knife while saying you should get it as thin as you can get it. wtf