Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Thank you for your great recipes, what type of white wine do you use?
Hi Peggy, I usually use a dry white wine, like a Sauvignon Blanc from New Zealand.
When does the black pepper come in? Anyway, thanks for such a great recipe. =D
At the end. I forgot to add that, thank you for letting me know! Recipe has been updated now.
I came across this recipe and made it within minutes of finding it! It was absolutely wonderful! I had a bunch of grilled summer veggies leftover from a cookout this weekend and used those! I’ve already passed the recipe on to several people! Thanks so much for sharing!!
5 cups of……water?
Sorry, all – chicken broth for me.
Either way will do; it has a cleaner, fresher taste with water.
I was just wondering why water instead of broth? I am totally making this when my Florida CSA gives me sweet corn!
This recipe is delightful! Thanks for sharing. I didn’t have green onions, so I added in half a yellow onion chopped up and sautéed with the garlic. Yum! I love this seasonal side dish!
I could devour this all day long. So comforting & summery. Thanks for sharing, Elise :)
Delicioso! Made this tonight, albeit tweaked (used veg broth, and added fresh parsley and oregano), with seared tilapia topped with your pesto, and steamed garlic broccoli. Almost no leftovers is my sign that it was a hit! I was able to use corn from a friend’s farm, and peppers and herbs from our garden…sigh…there really is no time like the summer. Thank you for simple recipes that allow the flavors of the foods to shine.
I’d like to make this soon given my ample supply of basil but I’m uncertain about the amount of basil to use. I grow a very small leaf variety and it’s delicious but I don’t know how to translate the 10-12 leaves called for in the recipe.
Would that be a couple tablespoons, chopped?
Thank you – Kathie
I would say add as much basil as you like! Start with a couple tablespoons and add more if you think it needs more for your taste.
Oh, how pretty and delicious that looks. I could eat that for breakfast, lunch and dinner. I appreciate how precisely you are timing the entrances of the various vegetable ingredients. It’s so worth it for the beautiful textures that complement the flavor and look of this dish.
Gustoso e raffinato, complimenti.