Squash And Peppers Sammartano

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Squash And Peppers Sammartano

 

1 cup hot water

1/2 cup sun-dried tomatoes, roughly chopped

1/2 cup pine nuts

2 cups onion, diced

3 tablespoons olive oil

1 1/2 cups diced seeded orange, yellow, or red pepper

1 1/2 cups diced seeded green pepper

1 1/2 cups celery, halved lengthwise, thinly sliced

2 tablespoons minced garlic

6 cups zucchini, halved lengthwise, thinly sliced

6 cups summer squash, halved lengthwise, thinly sliced

1/2 cup black olives, sliced

1/4 cup freshly chopped basil

1/4 cup freshly chopped parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

In a small bowl, place the hot water and chopped sun-dried tomatoes, and set

aside for 10 minutes to rehydrate.

In a non-stick skillet, place the pine nuts, and cook over low heat for 4 to 5

minutes or until lightly toasted and fragrant. Remove the pan from the heat,

transfer the toasted pine nuts to a small bowl, and set aside.

In the same skillet, saute the onion in olive oil for 5 minutes to soften. Add

both types of peppers and celery, and saute for an additional 3 minutes. Add the

garlic and saute an additional 1 minute. Add the zucchini and summer squash, and

continue to saute an additional 5 to 7 minutes or until the vegetables are crisp

tender.

Drain the sun-dried tomatoes. Add the sun-dried tomatoes, toasted pine nuts, and

the remaining ingredients, and toss gently to combine. Cook the vegetable

mixture an additional 2 minutes to allow the flavors to blend. Taste and adjust

seasonings, as necessary. Transfer the mixture to a large bowl or platter for

service.

Serves 8 to 10.