Savory Squash Red Pepper Medley Recipes

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

Steps:

• Sautee the first 4 ingredients in olive oil.
• Add fresh basil and dried oregano.
• Remove from heat. Add hummus - should very lightly coat squash mixture.

Steps:

• Heat oil in large lidded skillet.
• Add squash, onion and garlic and saute until tender crisp.
• Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
• Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
• Uncover pan, sprinkle cheese on top. Serve after cheese melts.
• This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Steps:

• Sauté the onion in butter until almost translucent. Add the squash and cook until tender. Add one half of a bag of frozen corn. Salt and pepper to taste. Cook to desired doneness.

Steps:

• Preheat oven to 400°F.
• With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
• In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
• Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

Steps:

• Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Steps:

• Sprinkle squash with salt.
• In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
• Add 1 tablespoon brown sugar.
• Layer the other half of vegetables, and top with remaining brown sugar.
• Dissolve bouillon cube in hot water, and pour this into slow cooker.
• Top with bacon. Sprinkle bread crumbs over top.
• Cover, and cook on low for 4-6 hours.

Steps:

• In a large nonstick skillet, saute the onion, squash and green pepper in oil until crisp-tender. Add the garlic; cook 1 minute longer. Stir in the tomatoes, Italian seasoning, salt, pepper and pepper flakes if desired; heat through.

Steps:

• Cut the peppers into strips.
• Peel the carrot and cut into very thin strips.
• Stir-fry in oil with the onion until the onion becomes translucent.
• Add the garlic and fry 1 minute longer.
• Add the brown sugar, sesame seeds and seasonings.
• Stir-fry for one minute longer.
• Remove from heat and serve.