Simply Elegant Home Cooking's video: Summer Squash With Roasted Red Peppers and Fresh Basil

Yellow squash, also known as Summer squash, is a delicious and versatile vegetable side dish to serve with your favorite meals. Join Eric from Simply Elegant Home Cooking as he demonstrates a delicious Summer squash recipe using roasted red peppers, fresh basil, garlic, and lemon. The roasted red peppers can be found in a jar or at the olive and Mediterranean bar in your grocery store. One of the keys to this dish is to get nice color on your yellow squash by using a very hot skillet! But it is also important to control the heat so as not to burn your garlic. Eric will show you how to adjust your heat as you cook this delicious dish so that it turns out perfectly every time. This side dish pairs extremely well with roasted or grilled meats, and can also pair with just about any Italian entre. Ingredients: 2 Medium Summer Squash 4 ounces roasted red peppers 3 cloves garlic 1/2 lemon 2 tablespoons extra virgin olive oil 1 tablespoon butter 20 fresh basil leaves salt and pepper to taste Directions: -Cut the yellow squash into 3/4 inch disks, then cut the disks in half or into quarters depending on their size. -Drain any excess liquid from the roasted red peppers and chop them up. -Cut the garlic cloves lengthwise, then slice them as thin as you can with a sharp knife. -Roll up the basil leaves, about 5 at a time, and slice them thinly with your knife. -Cut the lemon in half and store half in the fridge for other recipes, we will only use half today. -Heat up a cask iron skillet on medium heat and allow it to come up to full temperature. -In a bowl, add the extra virgin olive oil to the Summer squash and mix until squash is evenly coated. -Once skilled it very hot, add the squash and use tongs to evenly space them in the skillet and turn each piece over onto one of it's broad sides. Allow the squash to sear for 3 minutes or until some deep, golden color is achieved. -After 3 minutes, flip the squash over and turn down the heat slightly. Allow them to cook for another 3 minutes. -After 3 minutes on the second side, turn the heat down even more (to about medium low) and add the garlic and roasted red peppers. Stir continuously for about a minute. Also add salt and pepper at this point. -Turn off the heat completely and juice the half lemon into the skillet. Add the butter as well and stir. -Add the fresh basil and give one last stir to evenly incorporate. -Serve and enjoy!