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Recipe from a Reader
Summer Squash with Basil

From Rose Pizzorno:


1 small onion, sliced thin 1/4 cup vegetable liquid 1 TBS olive oil 1 lb summer squash, sliced thin 2 cloves garlic, crushed 2 medium tomatoes, quartered , then cut in half 1 large sprig fresh basil


Healthy saute onions in broth until wilted. Add olive oil, squash, tomatoes and garlic and continue cooking until squash is soft and tomatoes start to release their liquid. Clip off top 2 sets of leaves and roll remaining leaves inside the largest leaf; slice thinly. Stir sliced basil into vegetables and garnish with sprig. Serves 4.