Date: Mon, 08 Aug 94 10:02:29 EDT
From: Jane Segelken (firstname.lastname@example.org)
I've been making this dish for years . . . it's easy and yummy . . . good
hot or cold. I try to make it with both yellow squash and zucchini -- but
I generally use whatever I have on hand. This makes generous servings for
two -- served over rice as a main meal. Or, I use it as an side dish for
dinner and for lunch the next day.
1 large red onion - thinly sliced
2 small zucchini - sliced about 1/4 inch thick
2 small yellow summer squash - sliced about 1/4 inch thick
1 or 2 large ripe tomato - cut into chunks
Big handful of fresh basil -- chopped
"Saute" red onion in a pan that has been lightly sprayed with Pam and
wiped and to which a tablespoon or two of water has been added, until
soft. Add squash and saute for about five minutes, turning every so often.
Add tomato and basil -- cover and cook for another five minutes, or so,
until everything has blended nicely together.