Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 medium yellow summer squash, sliced into ½-inch half-moons
  • 1 medium red bell pepper, diced
  • ½ medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ¼ cup feta cheese, crumbled
  • ¼ cup Kalamata olives, pitted and halved
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Wash and dry the squash thoroughly. Note: Surface water is the enemy of the sear. Slice into consistent ½-inch half moons. Dice the red pepper and slice the onion into thin strips.
  2. Place a 12 inch skillet over medium high heat and add the olive oil. Once the oil shimmers, add the onion and red pepper.
  3. Sauté 3 minutes until the onion edges are translucent.
  4. Increase heat slightly and add the summer squash in a single layer.
  5. Let the squash sit undisturbed for 2–3 minutes until a mahogany colored crust forms.
  6. Stir and cook for another 3 minutes until the other side is browned.
  7. Reduce heat to medium. Stir in the minced garlic and dried oregano.
  8. Cook 60 seconds until the garlic smells nutty.
  9. Remove the pan from the heat immediately. Fold in the Kalamata olives and drizzle with fresh lemon juice.
  10. Plate the squash and top with crumbled feta and fresh parsley.