Part of our girls' night menu, this side dish was even liked by one friend who doesn't like vegetables pretty much at all and another who doesn't like cooked vegetables! I was looking for dishes that could be made with ingredients that are in season right now, and squash and zucchini are abundant, so decided to go with them. The onions are from my grandparents' garden!
Sauteed Summer Squash
2 medium zucchini, halved and cut into 1/4-1/2 inch slices on the diagonal (makes it look prettier!)
2 medium yellow squash, halved and cut into 1/4-1/2 inch slices on the diagonal
2 small onions, sliced
4 cloves garlic, minced
2 Tbsp balsamic vinegar
~2 Tbsp extra virgin olive oil
salt and pepper to taste
crushed red pepper
Heat a pan large enough to fit your vegetables without crowding over medium high heat.
Add oil to pan and heat. Add all vegetables to pan at once and cook until crisp tender, stirring constantly. Season to taste, add balsamic vinegar, and cook for about 30 seconds to let vinegar heat. Sprinkle with crushed red pepper and serve.