Ingredients
- 2 tbsp olive oil extra virgin
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 1/2 pounds summer squash diced
- 1 red pepper diced
- salt to taste
- pepper to taste
- 2 tbsp parsley chopped fresh
- 1 tbsp savory chopped fresh
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Instructions
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, 5 to 8 minutes.
- Then add the garlic, squash, red pepper and about 3/4 teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes.
- Add freshly ground pepper, taste and adjust salt. Stir in the herbs, and remove from the heat.
- Option to add crumbled feta or parmesan, especially if using as a taco filler.
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