YELLOW AND RED RECIPES

YELLOW SQUASH AND RED PEPPER SAUTE RECIPE - FOOD.COM

Yellow Squash and Red Pepper Saute Recipe - Food.com image

This is my favorite way to have yellow squash. I have to fight my husband for it because he loves it, too. I am estimating all the amounts. I usually just toss mine together with whatever amounts of squash and red pepper I have. I love the bright red and yellow colors dancing in the pan! Sometimes I sprinkle a little balsamic vinegar at the end and let it caramelize on the squash....not as beautiful a color but quite tasty.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 yellow squash, sliced into 1/4-inch rounds
1 onion, chopped
1/2 red bell pepper, sliced thin
1 -2 tablespoon olive oil
salt and pepper, to taste (or your favorite seasoning salt)
2 -3 fresh basil leaves, chiffonaded (optional)

Steps:

Heat a skillet to medium high and add olive oil.
Add squash, onions, and red pepper.
Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
Saute until lightly browned and tender crisp.
Sprinkle with basil chiffonade and serve.

Nutrition Facts : Calories 70.4, FatContent 3.9, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 13.5, CarbohydrateContent 8, FiberContent 2.2, SugarContent 5.5, ProteinContent 2.2

CARAMELIZED RED BELL PEPPERS AND ONIONS RECIPE | ALLRECIPES

Caramelized Red Bell Peppers and Onions Recipe | Allrecipes image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories Side Dish Vegetables Onion

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, CarbohydrateContent 9.4 g, CholesterolContent 2.7 mg, FatContent 4.6 g, FiberContent 2.3 g, ProteinContent 1.3 g, SaturatedFatContent 1.2 g, SodiumContent 12.6 mg, SugarContent 4.8 g

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