Yield: 6 servings.
4 summer squashes, sliced
Olive oil, enough to coat skillet
4 to 6 ears fresh corn, cut from cob
3 heirloom tomatoes, cut into wedges
½ teaspoon salt
½ teaspoon ground black pepper
8 to 10 leaves fresh basil
Balsamic vinegar glaze
In a large skillet, sauté squash in olive oil on medium-high heat for 2 to 3 minutes. Remove from skillet and place squash in a large bowl. Add corn, tomatoes, salt, and pepper; toss ingredients together. Just before serving, add basil leaves and drizzle balsamic glaze over vegetables. Serve at room temperature or chilled.
print it
From Southern favorites like chicken salad and pimento cheese to deli classics like Reubens and Italian subs, sandwich shops across the state satisfy our cravings. Discover 10 we love.
Commercial and recreational vessels cruise a watery highway of natural and dredged channels, with one face toward the land and the other toward the ocean.
Thanks to a master chef, Sapphire Valley’s oldest structure lives on as a fine-dining destination.
Like the old-school, paper bag special, a fried bologna sandwich is a nostalgic Southern staple.
