Various summer vegetables used in this Summer Vegetables with Garlic Scrapes and Roasted Tomato Sauce recipe.
Heat a saute pan and then drizzle with the olive oil. Add squashes, onion, garlic scapes, and jalapeño chile pepper. Saute, 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 fresh tomatoes 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.
* 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. Garlic Scapes taste just like garlic. They can be used in exactly the same way as garlic in any recipe.
** Green jalapeno peppers may also be used, and you may also throw in a colorful bell pepper from your garden.
Summer Vegetables with Garlic Scrapes and Roasted Tomato Sauce Recipe: https://whatscookingamerica.net/KarenCalanchini/SummerVegetables.htm