Summer Squash with a Chunky Tomato Caper Sauce

Serves 6

Chunky Sauce:
1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
2 shallots, minced
4 Tablespoons olive oil
2 Tablespoons drained capers
1 1/2 pounds plum tomatoes, coarsely chopped, drained (4 cups)
1 cup cooked corn kernels (about 1 large ear)
1 cup coarsely chopped arugula leaves
1/2 cup chopped fresh basil
12 to 14 Kalamata or Greek black olives, pitted, left in small chunks
Salt and freshly ground pepper
4 small yellow zucchini or summer squash, sliced 1/2 inch thick
4 small green zucchini squash, sliced 1/2 inch thick

Sauce: In a bowl combine vinegar, lemon juice and shallots. Gradually
add oil, whisking until thoroughly blended. Add capers, tomatoes, corn,
arugula, basil and olives, tossing gently to combine. Add salt and
pepper to taste.
Steam squash until just tender (don't overcook!). Season with salt and
pepper to taste.
Arrange on a shallow platter or bowl. Spoon sauce over top. Serve hot or
at room temperature.

Shepherd's Garden Seeds


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