Sardines and Summer Squash
Number of servings: 5
Serving Size: 1 cup
Ingredients:
- 1 teaspoon oil
- 3 cups squash (summer), diced small (1 large)
- ½ cup bell peppers, diced small (1 medium)
- 2 cups eggplants, diced small (approx. 1 medium)
- ½ cup green onions, chopped fine (3 stalks)
- 3 cloves of garlic, minced
- 1 cup cherry tomatoes, cut in half (approx 9)
- 1 can (15-ounce) sardines in tomato sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions:
- DICE squash, bell peppers and eggplants. Set aside.
- CHOP green onions. Set aside.
- MINCE garlic. Set aside.
- CUT cherry tomatoes in half. Set aside.
- Heat oil in a large skillet.
- ADD squash, garlic and green onions, and SAUTÉ for 10 minutes, stirring occasionally until squash is almost clear.
- ADD bell peppers and eggplants. COVER and COOK for 5 minutes, stirring occasionally.
- ADD tomatoes, and COOK for 3 minutes.
- MIX in sardines in tomato sauce, and ADD salt and pepper. COVER and COOK on low heat for 5 minutes. STIR occasionally.
- SERVE hot.
Variations:
Squeeze on some fresh lemon juice. If summer squash is not available, use pumpkin.
- Click here to download a PDF of the recipe.
- Recipe contributed by the Northern Marianas College-Cooperative Research, Extension, and Education Service
- ALWAYS PRACTICE SAFE FOOD HANDLING TECHNIQUES: Safe food handling