As it starts to get warmer outside I can’t wait for all the grilling. Not that I stop grilling outside in the winter. But the fresher zucchini and squash are in the summer but you can make this anytime.
2 small zucchini
2 small yellow squash
1 small red bell pepper
2 cloves garlic
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup vegetable broth
1 tablespoon vegetable oil
1 teaspoon butter
Yellow bell pepper rings and green onion brushes, optional for garnish
Scrub zucchini and yellow squash; pat dry with paper towels and cut off ends. Cut zucchini and yellow squash diagonally into 1⁄4-inch-thick slices. Cut red bell pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1⁄4-inch-thick strips. Finely chop garlic.
Combine cornstarch and salt in small cup. Stir in vegetable broth until mixture is smooth; set aside.
Heat large nonstick skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into skillet. Add butter; swirl to coat bottom and heat 30 seconds. Add zucchini and yellow squash; cook and stir 6 minutes or until crisp-tender. Stir in red bell pepper and garlic; cook, stirring constantly, for about 1 minute.
Stir reserved broth mixture until smooth and add to skillet. Cook and stir until sauce boils and thickens. Garnish, if desired.