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1 onion, minced
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 ears corn, shucked and kernels
cut off with a sharp knife
1 pound zucchini or yellow summer
squash or
a combination of both
1 cup quartered cherry tomatoes
1 tablespoon minced fresh oregano or
3/4 teaspoon dried
Quarter the squash lengthwise and cut it crosswise into
1/2-inch
pieces.
In a large stainless steel or enameled skillet cook onion in butter and oil
over
moderate heat, stirring until it is softened. Add the corn, squash,
tomatoes, oregano and
salt and pepper to taste and cook the mixture,
covered, over moderately low heat stirring
occasionally, for 15 to 20
minutes until squash
is tender. Transfer mixture to serving
dish and
serve it warm or at room temperature.
Featured Archive Recipes:
Baby Yellow Squash and Zucchini Sauté Scented with Bay Leaf
How good does it get? Tomatoes and corn!
Maque Choux (Craig Claiborne)
Squash Casserole
Squash Verole
South Fork Succotash
Zucchini and Onion Gratin
Zucchini and Yellow Squash with Pesto
Index - Vegetable Recipe Archives
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