See our zucchini plant? It's nearly ready to bloom.
I used a couple of larger yellow squashes last night to make a dish by Viana La Place. Since it is served cold, and will keep a couple of days in the refrigerator, it's a welcome change for hot weather.
Cut two summer squash in small dice. Heat 2 tablespoons olive oil in a skillet until quite hot. Add the squash and saute until there are brown flecks and squash is tender. Remove squash from pan and place in serving dish. Add 1/2 cup red wine vinegar to the skillet and heat to boiling. Pour over the squash.
Then add 2 cloves minced garlic, 2 tablespoons chopped fresh mint leaves (I used parsley mixed with dried mint), and salt and pepper to taste. Mix well and chill before serving.
