1 tbsp. olive oil
2 ozs. zucchini, sliced into half-moons
2 ozs. yellow squash, sliced into half-moons
1 oz. corn, roasted and off cob
1 tsp. shallot, minced
1/2 tsp. garlic, minced
1 oz. white wine
2 ozs. heavy cream
- Season sauté pan with oil. Add zucchini, squash and corn; sauté gently until beginning to soften.
- Add shallot and garlic and sauté until beginning to caramelize; deglaze with wine, reduce to demi sec and add cream.
- Reduce to nappe, season and serve.
Submitted by Gilbert Moore, Executive Chef, Horseshoe Bay (Texas) Resort