---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Creole Summer Squash
 Categories: Vegetables
      Yield: 4 servings
 
      1 tb Olive oil
      1 c  Onion; finely chopped
      1 cl Garlic; peeled, Minced
      1 md Green bell pepper; stemmed,
           - seeded, finely chopped
      2 lg Ripe tomatoes -- coarsely
           - chopped
    1/2 c  Dry white wine
    1/2 ts Dried thyme
    1/4 ts Cayenne pepper
    1/2 ts Salt
    1/4 ts Black pepper
    1/2 lb Baby yellow pattypan squash
           - or baby yellow crookneck;
           - stem ends trimmed
    1/2 lb Baby zucchini; stem ends
      2 tb Balsamic vinegar
      1 tb Fresh thyme or savory;
           - chopped
 
  In large skillet, heat oil over medium heat.  Add onion, garlic,
  and bell pepper; saute for 5 minutes. Stir in chopped tomatoes,
  wine, thyme, cayenne, salt, and pepper. Simmer for 10 minutes,
  until sauce starts to thicken. Stir occasionally. Put baby squash
  and zucchini into pan. Cook over medium-low heat, stirring
  occasionally, 10 to 15 minutes. Squash should still have a little
  crunch to it. Stir in balsamic vinegar and thyme. Serve hot or at
  room temperature.
  
  Recipe by Bradenton Herald, 8/31/95
 
-----