The magazine billed it as a way to “rethink steak night”. The idea,
Southern Living’s August 2011 issue suggested,
was to consider some “today” sides that liven up steaks on the grill.
We’re not big steak grillers, but I did think the photo of Sautéed Squash and Tomatoes that accompanied the food feature was beautiful. As I mentioned earlier this week, I had some beautiful fresh squash, zucchini, and tomatoes that needed to find their ways into recipes. I wasn’t rethinking steak night, but the recipe helped me rethink veggie sides in general.
The SL recipe
the bacon strips and then reserving the drippings to sautée other additions, but it didn’t say what to do with the reserved bacon strips. I simply crumbled them at the end and stirred them into the veggies. It added to the bacon-y flavor of the veggies.
I could envision serving this simple, colorful dish again and again alongside chicken, fish, or burgers. Or, as part of an all-veggie dinner, which was our fare for this particular evening, it was a star attraction.
Sautéed Squash and Tomatoes
3 thick hickory-smoked bacon slices (I subbed with turkey bacon)
1 cup chopped sweet onion
3 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 bay leaf
4 cups sliced zucchini
4 cups sliced yellow squash
2 cups cherry tomatoes, halved (I subbed with 2 cups diced beefsteak tomatoes)
2 teaspoons butter
1 tablespoon red wine vinegar
salt (or salt substitute) and pepper
garnish: bay leaf
In a large skillet over medium-high heat s
for 8 minutes or until bacon is crisp; remove bacon. Drain on paper towels. Reserve 2 tablespoons drippings in skillet. (With my turkey bacon, I added a little olive oil to drippings to make 2 tablespoons, since turkey bacon fries up with little fat.) Sauté onion and next 4 ingredients in hot drippings for 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, for 10 minutes. Stir in tomatoes. Cook, stirring occasionally, for 10 minutes. Remove from heat. Stir in butter and vinegar. Season with salt and pepper to taste. Garnish with bay leaf, if desired. Makes 8 to 10 servings.