Sauteed Pepper and Squash

Created by Chef Max Shapiro

This quick dish tastes best at room temperature, so make it first and let it cool while you prepare the rest of your meal. I like to make this dish with steaks on the grill.


  • 1 to 2 tsp. Olive oil
  • 4 scallions (greens and whites) or 1 small onion, thinly sliced
  • 1 each red, yellow, purple, and green pepper, cut into stripes (you have purple and green in your box this week)
  • 1 medium zucchini or yellow squash, sliced thin on a diagonal cut
  • 3 tsp. Capers, drained and rinsed ( optional)
  • 1/8 tsp. Cayenne pepper
  • 1/4 to ½ tsp kosher salt
  • 1/4 tsp. Freshly ground black pepper


  1. Heat oil in a large skillet over medium heat, and cook the onions and pepper strips, stirring for 3 to 5 minutes.
  2. Add the squash and cook until softened, about 5 to 8 minutes. Add remaining ingredients and heat through. Serve warm or at room temperature.

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