|
Squash, Tomatoes, and Corn with Jack Cheese The Gourmet Cookbook Ruth Reichel, Editor 3 Tbsp. vegetable oil 1 medium onion, chopped 2 small garlic cloves, minced 2 large tomatoes (1 1/2 lbs. total), halved, seeded, and chopped 2 lbs. yellow summer squash or zucchini, cut into 1/2" cubes 1 1/2 cups corn kernels (from 3 ears) 2 cups coarsely grated Monterey Jack (about 6 oz.) 3/4 tsp. salt 3/4 tsp. freshly ground black pepper Heat oil in a 12" heavy skillet over moderately how heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, tomatoes, squash, and corn, increase heat to moderate, and cook, stirring, until squash is tender, 10 to 12 minutes. Reduce heat to low, stir in cheese, salt, and pepper, and simmer, covered, just until cheese is melted, about 30 seconds. Note: Serve in wide, shallow bowls. It makes a good bed for grilled chicken breasts or is fine by itself. |
| Home | Table of Contents | Vegetables |