Sautéed Squash and Tomatoes

Ingredients

• 3 slices hickory-smoked bacon thick
• 1  bay leaf 
• 10 servings garnish: bay leaf 
• 2 tablespoons butter 
• 2 cups cherry tomatoes halved
• 1 tablespoon thyme leaves fresh chopped
• 3  garlic cloves minced
• 1 teaspoon oregano fresh chopped
• 1 tablespoon red wine vinegar 
• 10 servings salt and pepper freshly ground
• 4 cups zephyr squash yellow sliced
• 1 cup onion sweet chopped
• 4 cups zucchini sliced

Equipment

• frying pan
• paper towels

Directions

1. Saut bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
2. Saut onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender.
3. Add zucchini and yellow squash; cook, stirring often, 10 minutes. Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
4. Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste.
5. Garnish, if desired.