Sauteed Mini Vegetable Medley

Ingredients

• 1 pound squash - patty pans and/or baby zucchini assorted mini
• 1 pint cherry tomatoes 
• 1 Handful flat-leaf parsley chopped
• 3 tablespoons optional: dill fresh chopped
• 3 tablespoons olive oil extra-virgin
• 1 cup pearl onions frozen
• 6 servings salt and pepper black freshly ground

Equipment

• frying pan

Directions

1. Halve the squash.
2. Heat the extra-virgin olive oil in large skillet over medium-high heat.
3. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.;