Sauteed summer squash with red pepper and onion

No matter what part of the country you live in, tables at farmers’ markets are likely to be piled high with summer squash: round or long, in hues from yellow to light green to dark. If you get vegetables straight from the field, via a food coop or delivery service, you may already be tired of tossing squash into the inevitable ratatouille. Fortunately, you have many other choices. This is a vegetable at home in a wide range of dishes, and just about every cuisine in the world knows how to show it off. Raw squash contains just 19 calories per cup, in part because water comprises about 95 percent of its weight. For this reason, squash is not loaded with nutrients in the way that, say, broccoli is. Still, squash is a very good source of manganese and vitamin C, and it contains respectable amounts of folacin, vitamin A, dietary fiber, potassium and copper. Although different types vary in density, which can affect cooking time, you can use all varieties of squash interchangeably in most recipes. This makes a great side dish, or you can toss it with pasta, serve it with rice or other grains, or use it to fill tacos. The recipe also is a first step for my summer squash gratin, coming later this week. The succotash variation makes a more substantial dish. 2 tablespoons extra virgin olive oil 1/2 medium onion, chopped (about 1 cup chopped) 2 plump garlic cloves, minced 1 1/2 pounds summer squash, cut in 1/2-inch dice 1 small red pepper, cut in 1/4-inch dice Salt and freshly ground pepper 2 tablespoons chopped fresh parsley 1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper and about 3/4 teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley, and remove from the heat. Serve as a side dish, or use it as a filling for a vegetable tart, gratin or frittata. Note: Some types of squash cook faster than others. Zucchini cooks more quickly than pattypan, for example. Variations: Substitute 1 tablespoon chopped or slivered fresh mint, or 2 teaspoons chopped fresh marjoram, for the parsley. Sprinkle with feta or Parmesan. Summer Succotash with Black Beans: 5 minutes after adding the squash, add kernels from 2 ears of sweet corn and 1 can of drained black beans or 1 1/2 cups shelled edamame, then proceed with the recipe. If you wish, add 2 tablespoons (or more) of chopped cilantro. This makes a great filling for tacos (sprinkle with queso fresco or feta and serve with salsa).