Name: Tomato & Squash Stew
Yield: 2 to 4
Ingredients: 2 medium yellow squash, cut into 1-inch cubes (you can include the stalks even); 1 medium onion, peeled and diced; 1 medium tomato, diced; 1/3 cup pitted black olives, diced; 1 Tbsp Hanguk spice; Olive oil; Salt; Lemon

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.

Tomato & Squash Stew

Lior Lev Sercarz

Servings/Yield

2 to 4

Ingredients

2 medium yellow squash, cut into 1-inch cubes (you can include the stalks even)
1 medium onion, peeled and diced
1 medium tomato, diced
1/3 cup pitted black olives, diced
1 Tbsp Hanguk spice
Olive oil
Salt
Lemon

Directions

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.