Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  sun-dried tomatoes in oil -- chopped, up to 3
  2        tablespoons  the sun-dried tomato oil
  1         tablespoon  extra virgin olive oil
  1              clove  garlic
     1/2      teaspoon  salt
     1/2      teaspoon  crushed red pepper flakes
  1              pound  pattypan or other colorful summer squash
  1                cup  shredded carrot
     1/4           cup  fresh basil -- cut in chiffonade

Preparation:

In a small bowl, mix together the sun-dried tomatoes, oils, garlic, salt and crushed red pepper. Let the mixture sit 15 minutes before using. Cut the squash into wedges. If using pattypans, cut them from the top, as if cutting a pie, into pieces about 1/2-inch wide on the outer edge. Bring a large pot of salted water to a boil. Blanch the squash until crisp-tender, about 1-1/2 minutes. Drain. Toss the warm squash with the shredded carrots and the oil mixture, and let the flavors blend for at least 15 minutes. Top with the basil chiffonade just before serving.

Nutritional Information:

179 Calories (kcal); 14g Total Fat; (66% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 1109mg Sodium