A simple and tasty squash side. Yellow summer squash sauteed in garlic oil and toasted with roasted red peppers. Roasted red chiles add a little zip to this dish.
Prep and Cook time assumes you already have roasted red peppers
"*" See Kitchen Notes for more information
Garlic Infused Garlic Oil - If you don’t have any garlic infused oil, then use 1 Tbsp. of olive and 1 large garlic clove, minced. Add the garlic with the onion.
Type of Red Pepper – This dish can be made with sweet bell peppers, mini sweet peppers, or hot/medium/mild red chile peppers. You could also use orange or yellow, but the red really makes this a beautiful dish.
Roasted or Not – Roasting peppers brings out the flavor and the sweetness of red pepper regardless of if it’s a sweet pepper or hot chile. Therefore, roasted peppers work best. However, this year I grew mini sweet peppers and found that just slicing them up raw and throwing them in this dish at the last minute worked as well. The main difference was the crispy texture that the raw peppers added to the dish.
Recipe author: MJ of MJ's Kitchen