Squash Medley (by Antoine Boyd)

Ingredients

  • 3 zucchini
  • 6 yellow squash
  • ½ bunch green onion
  • 1 TB minced garlic
  • ½ tp rosemary
  • 1 tp oregano
  • ¼ cup cider vinegar
  • ¼ cup Boscoli Italian Olive Salad
  • 1 bell pepper coarsely chopped
  • Cajun season (Zataran’s)
  • 2 TB olive oil
  • 1 bay leaf
  • Salt and pepper

 

Directions
Slice the squashes about 3/8” thick and the green onions to about ¼” wide. Chop the onions and pepper. Sauté the onions, garlic, bell pepper, rosemary (smashed), and bay leaf in the olive oil until tender. Add the Italian olive salad, mix and cook for about 2 min. Add the squashes, oregano, and vinegar. Seasons, black pepper and salt to taste. Cover and cook the squash down on simmer for about 20-30 minutes. 4-6 Servings

   
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