Yellow Squash Skillet
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Recipe Intro From thefeedfeed
I have an affinity for vibrant food. From purple cauliflower to golden raspberries and pink lemons, I can’t resist these edible gems. The fractal pattern of a neon green head of romanesco? That brassica went straight from the farm to my feed.
This summer vegetable skillet was partially inspired by one of Pantone’s 2021 colors of the year, 13-0647 Illuminating, a rich, buttery yellow. Late summer, I am always looking for ways to take advantage of the golden-hued produce in abundance at the market. This veggie side pairs well with just about anything on your table, from tacos, to grilled seafood and pasta.
To make it, onions are quickly pickled with vinegar and a little turmeric for color and a pleasant earthy flavor. Yellow summer squash, yellow or orange peppers and corn are cooked until just tender, preserving their sweet flavor. During the last few moments of cooking, cherry tomatoes (preferably a yellow or orange variety like sungold) are folded in until just warm.
Feel free to substitute the yellow squash with zucchini or any other summer squash variety. Red bell or even poblano peppers can replace yellow or orange. And of course, any variety of cherry tomato works here. The dish won’t have the same monochromatic vibe, but it will be just as delicious! Sometimes, I top it with a bit of crumbled feta or queso fresco for a bit more richness.
- Recipe Card
Recipe Card
For the Quick-Pickled Onions:
ingredients
- 1/2 medium onion, thinly sliced
- 2 tablespoons white wine vinegar
- 1/4 teaspoon ground turmeric
- Kosher salt, to taste
For the Skillet:
ingredients
- 2 tablespoons extra-virgin olive oil
- 2 ears fresh corn, kernels removed
- 2 medium yellow summer squash, diced
- 1 medium yellow or orange bell pepper, diced
- Kosher salt
- 1 cup cherry tomatoes, halved
- Basil, mint, cilantro and/or chives, for garnish
- Flaky sea salt, for garnish
For the Quick-Pickled Onions:
Method
Step 1
In a medium bowl, combine onions, vinegar and turmeric. Season with salt. Set aside.
For the Skillet:
Step 1
Heat oil in a large skillet over medium heat.
Step 2
Add corn, summer squash and peppers. Season with salt. Cook, stirring frequently, until vegetables are tender, about 5 minutes. You still want vegetables to have a little bite.
Step 3
Add tomatoes and cook for another few minutes until warmed through. Top with pickled onions, herbs, a drizzle of olive oil and flaky salt before serving.