Summer Squash with Braised Red Pepper and Basil

Ingredients

• Salt and freshly ground pepper
• 0.3333 cup(s) chopped basil
• 1.25 pound(s) yellow summer squash
• 0.5 cup(s) water
• 1 large red bell pepper
• 3 tablespoon(s) extra-virgin olive oil

In a large skillet, heat 2 tablespoons of the olive oil. Add the red pepper, season with salt and pepper and cook over high heat, stirring, until sizzling. Add 1/4 cup of the water, cover and cook over moderately low heat for 5 minutes. Add the remaining 1/4 cup of water, cover and cook, stirring...

View full recipe at Food & Wine