I mentioned elsewhere that I picked my first Tromboncino summer squash and was going to out it in pasta sauce. Well, it didn't make it into pasta sauce because another idea took over.
I sliced up the Tromboncino squash into 1/4" disks and started sautÃƒÂ©ing in a bit of EVOO, salting to help it along, then added minced Egyptian onion set, Summer Bell hybrid yellow pepper cut into strips, a handful of orange (Sun Sugar hybrid) and red (Matt's Wild Cherry) cherry tomatoes, a stalk and leaves of nameless celery (planted in spring as started plants bought from the gardeners co-op) and the stalk part of a red Swiss chard from Rainbow chard mix. A bit more salt, turn the now nicely browned squash disks to finish the other side, then added diced chard green. Adjust the seasoning, a bit of freshly ground black pepper. And done!
Very simple, but oh, so flavorful !!