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Summer Squash Caponata

cooking.nytimes.com
  • 60 minutes
  • Serves 8

INGREDIENTS

1 serving

olive oil

1 1/2 lb

zucchini

1 serving

kosher salt and pepper

1 1/2 lb

summer squash

1 1/2 cups

onion

1 cup

celery stalks

1 pinch

red-pepper flakes

1 tbsp

granulated sugar

3 tbsp

white-wine vinegar

2 tbsp

capers

24

olives

6

hardboiled eggs

1 serving

parsley leaves

1 serving

basil leaves

1/2 inch

bread