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Summertime Squash

2 small zucchini
2 small yellow squash
1 small red pepper
2 cloves garlic
2 tsp. cornstarch
1/4 tsp. salt
1/2 C. vegetable broth
1 T. vegetable oil
1 tsp. butter

Cut zucchini and yellow squash diagonally into 1/4 inch thick slices. Cut red bell pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into
1/4 inch thick strips. Finely chop garlic. Combine cornstarch and salt in small cup. Stir in vegetable broth until mixture is smooth; set aside. Heat a large
nonstick skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into skillet. Add butter; and swirl to coat bottom of pan. Heat 30 seconds.

Add zucchini and yellow squash; cook and stir 6 minutes or until crisp-tender. Stir in red bell pepper and garlic; cook, stirring constantly, for about 1 minute. Stir reserved broth mixture until smooth and add to skillet. Cook and stir until sauce boils and thickens.
Serves 4.

Marilynn chief_cook2

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