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Summer offers so many cooking possibilities but I find that simply cooking or preparing most of the summer produce without the need of an oven or complicated recipes is the best. The tomatoes make a light and delicate sauce that coats the vegetables.
Heat some olive oil in a saute pan and cook the onions over medium heat for about 5 minutes.
Add the Hanguk spice and season with salt.
Add the diced yellow squash, olives and cook for about 3 more minutes on high heat to give the squash a nice sear and color.
Add the diced tomatoes and continue cooking on medium high heat for 5 more minutes. Season with salt to taste. The squash should be cooked but not too soft.
Drizzle some more olive oil and fresh lemon juice over and serve.
Recipe Note
Variations & Ideas:
Add a cup of shredded chicken to the stew.
Replace the olives with golden raisins or diced apricots.
