Ingredients
2 tbsp of extra virgin olive oil
2 large shallots thinly sliced
6 garlic cloves sliced
1/8 tsp of crushed red pepper flakes
1 8 ounce of zucchini halved lengthwise and cut into 1/2-inch thick pieces
1 8 ounce of yellow squash halved lengthwise and cut into 1/2-inch thick pieces
1 cup of assorted color cherry tomatoes halved
1/2 tsp of salt
1/4 cup of fresh basil leaves thinly sliced
Directions
- Heat the oil in a Circulon skillet over medium heat until hot. Add the shallots and cook until starting to soften, 1-2 minutes. Add the garlic and red pepper flakes and cook until beginning to brown slightly, 2-3 minutes longer. Stir in the zucchini and squash and cook, tossing occasionally, until crisp tender, 5-6 minutes. Add the tomatoes and salt and cook until tomatoes just start to wilt, 2-3 minutes. Remove from the heat and stir in the basil.
