Sauteed Yellow Squash (Mediterranean Style!)

Method4 steps · about 25 min

1. 1

   Step 1: Heat 2 tbsp of the measured cooking olive oil (2 tbsp) in a large skillet over medium heat until shimmering, without smoking. Add the halved, thinly sliced sweet onion and cook for about 4 minutes until translucent. To add colour, raise the heat to medium-high while stirring continuously.

   Cook onions · 4 minUses 2 tbsp cooking oil for onions · 1 halved, thinly sliced sweet onion

2. 2

   Step 2: Add the 3 minced garlic cloves, sliced rounds from all 4 medium yellow squash and the cored, thinly sliced red bell pepper to the same pan with its cooked onions and oil. Drizzle in the remaining 1 tbsp of the measured 3 tbsp cooking-oil supply.

   Uses Same cooked onions and their 2 tbsp oil · 3 minced garlic cloves · 4 medium yellow squash, sliced into rounds · 1 cored, thinly sliced red bell pepper · Remaining 1 tbsp cooking oil

3. 3

   Step 3: Season the same vegetables with salt and black pepper to taste, 1 tsp za’atar, ¾ tsp Aleppo pepper (or less to taste) and ¾ tsp ground cumin. Stir to coat. Cook over medium-high heat, stirring occasionally, until the squash and peppers are tender with some caramelised colour. Use medium heat if you prefer less browning; continue until tender.

   Uses Same squash, bell pepper, garlic, onions and full cooking oil · Salt to taste · Black pepper to taste · 1 tsp cooking za’atar · ¾ tsp Aleppo pepper, or less to taste · ¾ tsp ground cumin

4. 4

   Step 4: Transfer the tender cooked vegetables to a serving platter. Finish with a small drizzle of the separate additional olive oil and a generous pinch of extra za’atar. If desired, top with ¼ cup crumbled feta, sliced pitted marinated olives and a handful of chopped parsley. Omit the optional feta for the source’s vegan, dairy-free version. The batch serves 4–6.

   Uses Finished tender, seasoned squash and vegetables · Additional serving oil only as needed · Extra generous serving pinch of za’atar · Optional ¼ cup crumbled feta · Optional pitted sliced marinated olives · Optional handful chopped fresh parsley