Summertime Squash
2 small zucchini
2 small yellow squash
1 small red pepper
2 cloves garlic
2 tsp. cornstarch
1/4 tsp. salt
1/2 C. vegetable broth
1 T. vegetable oil
1 tsp. butter
Cut zucchini and yellow squash diagonally into 1/4
inch thick slices. Cut red bell pepper lengthwise in
half. Remove stem and seeds. Rinse, dry and cut into
1/4 inch thick strips. Finely chop garlic. Combine
cornstarch and salt in small cup. Stir in vegetable
broth until mixture is smooth; set aside. Heat a large
nonstick skillet over medium-high heat 1 minute or
until hot. Drizzle vegetable oil into skillet. Add butter;
and swirl to coat bottom of pan. Heat 30 seconds.
Add zucchini and yellow squash; cook and stir 6 minutes
or until crisp-tender. Stir in red bell pepper and garlic;
cook, stirring constantly, for about 1 minute. Stir reserved
broth mixture until smooth and add to skillet. Cook and
stir until sauce boils and thickens.
Serves 4.
Marilynn chief_cook2
http://www.nancyskitchen.com
