Summer Squash with Chunky Tomato Caper Sauce

Serves 6

1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
2 shallots, minced
4 Tablespoons olive oil
2 Tablespoons drained capers
1 1/2 lbs plum tomatoes, coarsely chopped,
drained (4 cups)
1 cup cooked corn kernels
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 black pepper

4 small yellow zucchini or summer squash,
sliced 1/2 inch thick
4 small green zucchini, sliced 1/2 inch thick

Sauce:
In a bowl combine vinegar, lemon juice and shallots. Gradually add oil,
shisking 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 (Dont overcook!) Season with salt and
pepper to taste. Arrange on a shallow platter or bowl. Spoon sauce over
top to serve.

Source: Shepherds Garden Seeds 1996


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