summer vegetable sauté

Ingredients

• 1
  
  ed bell pepper, cut into 1″ pieces
  
• 2-3
  
  small zucchini, cut into 1″ pieces
  
• 2
  
  small yellow squash, cut into 1″ pieces
  
• 1
  
  medium yellow onion, large dice
  
• 1
  
  tablespoon olive oil
  
• 1/2
  
  teaspoon kosher salt
  
• 3
  
  cloves garlic, minced
  
• 1/8-1/4
  
  teaspoons red pepper flakes (depending on how much heat you like)
  
• 1
  
  tablespoon chopped fresh thyme
  
• 1
  
  teaspoon chopped fresh rosemary
  
• 1
  
  14 ounce can cherry tomatoes in juice, or diced tomatoes
  
• 1
  
  teaspoon dried basil
  
• 
  
  zest of one lemon
  
• 1/4
  
  cup julienned fresh basil
  

Directions

1. In a large skillet, heat olive oil over medium heat. Add onions and sauté 2-3 minutes until softened and slightly translucent.
2. Add the red bell pepper and continue cooking another 2-3 minutes. Add the zucchini, squash and kosher salt. Stir to combine and place a tight fitting lid on the pan. Cook 5-7 minutes, stirring occasionally until vegetables have softened slightly.
3. Add the can of tomatoes, the garlic, red pepper flakes, thyme, rosemary and dried basil and stir to blend. Cook an additional 8-10 minutes with the lid on the pan, stirring occasionally.
4. oss with lemon zest and fresh basil. Serve.