This is a hearty vegetable dish made with a common light green striped squash here in Israel. If you can't find any, just use yellow squash or zucchini.
Ingredients:
- 1.5 kg. squash, sliced thinly
- 1 large onion, also sliced thinly
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- optionally, 1 green or red chile, sliced
- 1 garlic clove, chopped
- 1 teaspoon dried or 1/8 cup fresh parsley
- 1/2 teaspoons each basil and oregano
- 1 teaspoon gray salt
- 1 pinch of cracked black pepper
- 1/8 cup vinegar
- 1 tablespoon butter or animal fat
Instructions:
- Slice all of your vegetables, and then sprinkle them with the salt, vinegar, and seasonings.
- Heat the butter in a large frying pan or wok on high.
- Stir fry the vegetables until the onions start to be a bit clear.
- Cover, and then turn the heat down to medium-low.
- Cook until the squash is tender. This should take about 20 minutes to half an hour or so. If it starts to dry out, add 1/4 cup of hot/boiling water.
Serve hot. It's especially good as a kind of hot salad to serve at the same time as pita and hummus. |
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