This is an delicious vegetarian dish. I have used both yellow and green squash. The dressing has both basil and mint.
Sauteed squash with herb dressing
2-3 servings
1 pound summer squash, yellow and green, cut into 1/2-inch rounds
2 tbsp olive oil
2 garlic cloves
2 tbsp chopped mint leaves
10 basil leaves, chopped
1 tsp lemon juice
2 tbsp toasted pine nuts
1 tsp balsamic vinegar
Sea salt flakes and pepper, to taste
Heat 1 tbsp olive oil in a large fryingpan over medium-high heat. When oil is hot, add half the squash. Fry until golden on each side, turning them every few minutes. Set aside and add the rest of the squash and repeat.
Meanwhile mince together in a pestle and mortel garlic, mint, basil, lemon juice and 1 tbsp of olive oil.
When the second batch of squash is done add the first batch back into the pan. Pour in the herb mixture. Stir through and season with salt and pepper. Add the toasted pine nuts. Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves. Serve.
2-3 servings
1 pound summer squash, yellow and green, cut into 1/2-inch rounds
2 tbsp olive oil
2 garlic cloves
2 tbsp chopped mint leaves
10 basil leaves, chopped
1 tsp lemon juice
2 tbsp toasted pine nuts
1 tsp balsamic vinegar
Sea salt flakes and pepper, to taste
Heat 1 tbsp olive oil in a large fryingpan over medium-high heat. When oil is hot, add half the squash. Fry until golden on each side, turning them every few minutes. Set aside and add the rest of the squash and repeat.
Meanwhile mince together in a pestle and mortel garlic, mint, basil, lemon juice and 1 tbsp of olive oil.
When the second batch of squash is done add the first batch back into the pan. Pour in the herb mixture. Stir through and season with salt and pepper. Add the toasted pine nuts. Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves. Serve.
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