A sure sign that the season is changing is the subtle transition in vegetables and fruits harvested. In the late summer, tomatoes are more abundant, but stone fruit, berries, and summer squashes start to dwindle. Apples, potatoes, Kabocha squash, and pears start to appear slowly. This is a super simple dish blending the two seasons together. Eat it as a side dish or as a filling for omelets or quesidellas, tossed in with pasta, or on top of a baguette.
1/4 tsp grated fresh ginger
3 tbsp variety of olives, halved (optional)
3-4 small Padron peppers, sliced, seeds removed (optional)
5 sun-dried tomatoes, drained and finely chopped
1/2 cup leeks, sliced
1 small onion, sliced
1 medium zucchini, cut into thick, round slices
1 medium yellow summer squash, cut into thick, round slices
1 medium potato, cut into small cubes
1 medium orange/yellow/red bell pepper, cored and sliced
1/4 cup lemon basil, chopped*
3 tbsp olive oil
2 tbsp luke warm water
salt and pepper to taste
1. In a medium bowl, whisk together 1tablespoons olive oil, sun-dried tomatoes, olives, salt and pepper.
2. In a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and cook until translucent and tender, about 2 to 3 minutes. Add the leeks and cook for another 2 minutes, stirring once. Add the remaining oil and potatoes and cook for 3-4 minutes, stirring occasionally. Add the water and let simmer. Once the water evaporates, add the zucchini, yellow squash, and peppers. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender.
3. Add the warm vegetables to sun-dried tomato mixture and toss until coated.
4. Transfer the vegetables to a serving bowl and sprinkle the lemon-basil over the vegetables. Serve immediately.
*If you cannot find lemon-basil, use regular basil and 2 tsp fresh lemon juice.
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