Yesterday one of my coworkers gave me some fresh veggies out of his vegetable garden. Most of their crops didn’t make due to the intense heat we have been experiencing in Central Texas. *Sigh* I would have loved some of his homegrown tomatoes… Nonetheless I was super pumped to make these for dinner. Now the thing is most of my experiences with squash weren’t so good as a child. It seems as though people overcook the heck out of them until they’re mushy. Once I started cooking for myself, I realized they can be really good as long as you just simply restrain yourself. So I did a quick flavorful saute and kept it moving. QUICK AS IN 10 MINS AND CUT IT! Lol.
1 yellow squash diced
1/2 zucchini squash diced
1 1/2 vine tomatoes sliced
1 onion sliced
2 cloves garlic chopped
1 tablespoon capers
1 tablespoon butter
2 tablespoons of red cooking wine
Rick’s Hot & Spicy All Purpose Seasoning (5in1) or Seasoned Salt (just don’t use the sea salt)
In a wok, on medium heat combine all ingredients except the tomatoes. Season to taste. Saute in olive oil for 8 minutes. Then add the tomatoes for the last 2 minutes as to not over cook them. Again this a 10 minute total cooking time so that you can keep the squash and zucchini with a nice crunch. No mush over here.