Summer vegetables have vanished from the farmers markets, and the days are getting shorter and darker. Nevertheless, here's a quick, healthy supper dish that relies on preserved ingredients to offer the bright flavors of colorful tomatoes, artichokes and fall squash.
Add the cozy warmth that wine brings to a sauce, along with savory thyme and fresh lemon, and this is a delicious way to put some color in your evening meal.
The dish is plenty substantial on its own, served alongside another vegetable or some bread, but it's great over pasta too.
Wine-Drenched Squash, Tomatoes, Artichokes & Tuna
serves 2, or 1 with lunch leftovers
1 cup white wine
Juice and zest of one lemon
1 tablespoon olive oil
1/2 cup sun-dried tomatoes, sliced into strips
4 small yellow squash
4 garlic cloves
1 bunch of scallions
1 tablespoon dried thyme leaves
1 can high-quality tuna packed in oil, drained
1 can of quartered artichoke hearts, drained
Salt and pepper
1/2 cup flat parsley leaves, chopped (optional)
Bring wine to a simmer in a small sauce pan with the lemon juice and the olive oil. Add the tomatoes. Simmer for about 5 minutes, or until the tomatoes have softened. Remove from the heat and set aside.
Slice the squash, garlic, and scallions. Heat some olive oil in a large. Sauté the garlic, lemon zest and thyme slowly over medium heat until softened, then add the scallions and squash and sauté until just warm. Add the drained tuna and artichokes and cook until warmed. Season with salt and pepper, then add the parsley and cook until wilted.
Add the tomato mixture with all its wine sauce. Simmer for a few minutes, just until everything is warm and the vegetables are as soft as you like. Remove from the heat and serve immediately.