Sauteed Summer Vegetables

When the garden is abundant (or if you’ve just been overtaken with greed at the largess at your local farmer’s market), here’s an easy and delicious way to quickly cook up a variety of vegetables. I’ve done this with various combinations of different summer squash, tomatoes, onions, garlic, red pepper–and probably more I’m not remembering.

The other night I did it with almost all homegrown vegetables. I did buy the green zucchini because it caught my eye. For the longer vegetables, I cut them in half lengthwise, then slice horizontally. If they’re bigger than normal, I quarter them lengthwise, basically ending up with pieces 1/2″ to 1″.

2 small yellow squash
1 small green zucchini
1/2 an onion, sliced
1 clove garlic, minced
a handful of red cherry tomatoes
a handful of yellow pear cherry tomatoes
a few pinches of fresh oregano, basil, or thyme or whatever you feel like and have available

While you’re cutting everything up, heat a small bit of olive oil or butter in a skillet and swirl it around to coat the bottom. You want it at a medium heat. Dump all your chopped and sliced vegetables in and cook until just softened. Sprinkle on the herbs and some salt and pepper. If you don’t have a garlic clove handy, use some garlic salt instead. Taste and adjust as necessary.