Summer Vegetables with Garlic Scrapes and Roasted Tomato Sauce

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This delicious summer vegetable recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Karen says, "This week an array of baby zucchini, and patty pan squashes, both green and yellow varieties, caught my eye. The grower said her customers go nuts for these babies and they are grabbed up very fast. I bought both varieties. I bought enough to feed three served as a side dish. This is a very colorful and healthy dish."

Learn about Squash Hints, Tips, and Information, and more delicious Squash Recipes.

Summer Vegetables with Garlic Scrapes and Roasted Tomato Sauce

Recipe Type: Vegetables, Squash, Tomatoes, Chile Peppers
Yields: 3 to 4 servings
Prep time: 20 min
Cook time: 15 min

Ingredients:

3 tablespoons extra-virgin olive oil
About 2 cups to 2 1/2 cups of an array of baby summer squash (no more than 1- inch wide or 3-inches long), cut the zucchini squash into thick slices
1/4 cup thinly-sliced red torpedo onion or regular red onion
2 tablespoons chopped Garlic Scapes*
1 red jalapeño chile pepper, diced
Red pepper flakes, to taste
4 to 5 fresh thyme sprigs
Coarse salt
Freshly-ground white pepper
Chicken stock or broth (either homemade or store brought)
Homemade roasted tomato sauce, about 1/3 cup, or use your favorite type of tomato product: sauce, stewed tomatoes, diced tomatoes, or crushed tomatoes.

* Garlic Scapes are the "flower stalks" of hard neck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves.

Note: Green jalapeño peppers may also be used, and you may also throw in a colorful bell pepper from your garden.

Garlic Scrapes

An array of baby summer squash

A few more ingredients

Preparation:

Heat a sauté pan, drizzle with the olive oil. Add squashes, onion, Garlic Scapes, and jalapeño chile pepper. Sauté, stirring occasionally, until the squashes begin to show a golden brown, and just begin to soften.

Add red pepper flakes, salt, and white pepper to taste. Toss in the thyme sprigs. Add approximately 3 tablespoons of chicken stock to deglaze pan, stir up browned bits on bottom of pan and cook until most of the broth is absorbed.

Add just enough tomato product to coat all the vegetables, but do not over sauce. Place lid on pan, turn heat to low, and cook an additional few minutes. I like my zucchini just a little crisp. Cook longer if you prefer a softer bite. You may need to add a bit more chicken stock.

Heat through, remove thyme sprigs, and serve.

Makes 3 to 4 servings.