This side dish was wonderful. The addition of a splash of red wine vinegar at the end made it pop.
3 thick hickory-smoked bacon slices
1 cup chopped sweet onion
3 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 bay leaf
4 cups sliced zucchini
4 cups sliced yellow
2 cups cherry tomatoes, halved
2 tablespoons butter
1 tablespoon red wine vinegar
Salt and freshly ground pepper
Garnish: bay leaf
Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 -15 minutes. Stir in tomatoes, and cook, stirring occasionally, 10 minutes. Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste and top with crumbled bacon.
Categories: Sides & Salads Tags:
Photos:
sauteed-squash-tomatoes-sl-l
Photo Credit: My Recipes