
About the Recipe
This simple yet elegant side dish combines golden-brown seared squash with sweet onions, finished with a bright splash of live vinegar that adds a perfect tangy accent to the caramelized vegetables.

Prep Time:
Cook Time:
Serves:
Level:
15
Easy
Ingredients
- 2 medium summer squash or zucchini, cut into 1/4-inch rounds
- 1/2 white or yellow onion cut in slivers
- 2 tablespoons extra virgin olive oil, avocado oil, sunflower oil, or butter
- 1-2 teaspoons any live vinegar
- Salt and freshly ground black pepper to taste
- Optional: 1 clove garlic, minced
- Optional: 1/4 teaspoon red pepper flakes
4
Preparation
1. Cut squash into uniform 1/4-inch thick rounds to ensure even cooking. Pat them dry with paper towels to remove excess moisture - this helps achieve better browning. Cut onion in half and then into 1/8-inch thick uniform slivers.
2. Heat your chosen oil in a large skillet over medium-high heat until it shimmers but doesn't smoke.
3. Add squash in a single layer avoiding overcrowding a cook for 2 minutes. Add onions and stir gently.
4. Cook for 4-5 minutes without moving the pieces, allowing them to develop a golden-brown crust. If using garlic and red pepper flakes, add them halfway through cooking after the onions.
5. Turn off the heat, then immediately drizzle 1-2 teaspoons of vinegar over the vegetables.
6. Toss or stir quickly to coat all pieces with the vinegar, allowing the residual heat to slightly evaporate the vinegar while maintaining its bright flavor.
Notes:
- This technique works well with other summer squash varieties, eggplant slices, or thick-sliced mushrooms
- For best browning, avoid moving the vegetables too frequently while cooking