Summer Squash with Braised Red Pepper & Basil

A simple side dish featuring summer crops.


  • 3 tablespoons extra-virgin olive oil
  • 1 large red bell pepper, cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 1/2 cup water
  • 1 1/4 pounds summer squash, sliced on the diagonal 1/4 inch thick
  • 1/3 cup chopped basil


In a large skillet, heat 2 tablespoons of the olive oil. Add the red pepper, season with salt and pepper and cook over high heat, stirring, until sizzling. Add ¼ cup of the water, cover and cook over moderately low heat for 5 minutes. Add the remaining ¼ cup of water, cover and cook, stirring a few times, until the pepper is tender and the water has reduced to about 2 tablespoons, about 5 minutes longer. Stir in the summer squash and the remaining 1 tablespoon of olive oil. Cover and cook over moderate heat, stirring a few times, until the squash is just tender, about 4 minutes. Remove from the heat and stir in the basil. Season with salt and pepper and serve.

Make Ahead: The braised red pepper can be refrigerated overnight. Bring to room temperature before proceeding.


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