Tom's Summer Veggies

Tom’s Summer Veggies is peak-season cooking in its purest form. Four ingredients, one skillet, and about 15 minutes from board to plate. When zucchini and yellow squash are at their late-summer best, this is the dish that lets them shine without fancy technique or expensive ingredients getting in the way.

The secret to not ending up with a pan of watery mush is cook order. Onions first, because they need the most time to soften; squash and zucchini next, because they cook fast but need enough heat to caramelize; tomatoes last, because they turn to sauce in seconds and ruin the texture if added too early.

Slicing the squash and zucchini to a uniform thickness (about ¼ inch) means they cook evenly. Uneven slices give you some pieces raw and some mushy.

The tomatoes should be added as wedges, not chunks. Wedges hold their shape briefly before collapsing into a natural pan sauce that coats everything else.

Kitchen Tips

• Use a heavy skillet and get it hot before the vegetables go in. A lukewarm pan steams the vegetables instead of sautéing them.
• Don’t crowd the pan. If it’s full, cook in two batches. Crowded vegetables release water and boil rather than brown.
• Salt at the end, not the start. Early salt pulls water from the squash and gives you a puddle.
• Finish with a drizzle of olive oil, fresh torn basil, and a grating of Parmesan for a restaurant touch.

Variations

• Add 2 cloves of minced garlic with the onions for depth.
• Stir in a handful of fresh basil or oregano at the end for a Mediterranean finish.
• Toss with hot cooked pasta and grated cheese for an easy summer pasta dinner.