Lately I've been making zucchini and yellow summer squash with olive oil, red wine vinegar, slivered almonds, parsley, and asiago cheese. Basically I cut the squash in 1/4 inch slices and saute them over medium heat with olive oil and salt until tender but not mushy, then I drizzle in the red wine vinegar, sprinkle with chopped parsley and slivered almonds, and saute for a minute or two more. Then I grate over the cheese. It works well with carrots and cauliflower too.
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