Recipe: Summer Squash Saute (using garlic, rosemary and cherry tomatoes)

SUMMER SQUASH SAUTE

"The season's plentiful summer squash and cherry tomatoes come together in a tasty summer side that cooks up in under ten minutes."



1 tablespoon olive oil
1 medium yellow squash, cut into 1/4-inch thick slices
1 medium zucchini, cut into 1/4-inch thick slices
1 teaspoon rosemary leaves, finely crushed
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1 cup grape cherry tomatoes or halved cherry tomatoes

Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.

Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp.

Makes 4 servings
Source: McCormick