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.
chiefcook
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