Sauteed Squash and Tomatoes

By shelle

Ingredients

• 3 thick hickory-smoked bacon slices
• 1 cup chopped sweet onion
• 3 garlic cloves, minced
• 1 tbsp. chopped fresh thyme
• 1 tsp chopped fresh oregano
• 1 bay leaf
• 4 cups sliced zucchini
• 4 cups sliced yellow or zephyr squash
• 2 cups cherry tomatoes, halved
• 2 tbsp butter
• 1 tbsp red wine vinegar
• Salt and freshly ground pepper
• Garnish; bay leaf

Details

Servings 8
Preparation time 47mins
Cooking time 94mins

Preparation

Step 1

1. Saute bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tbsp. dripping in skillet.

2. Saute onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes. Stir in tomatoes, and cook, stirring occasionally, 10 minutes. Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.