Recipes:
## **Summer Squash Sauté**
**Serves 6**
---
### **Ingredients**
* 3 medium yellow squash
* 2 medium zucchini
* 1 large onion
* 1 large green bell pepper
* 2 medium carrots
* 3 tablespoons butter or margarine
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
---
### **Make Ahead**
You can cut all the vegetables and store each in a separate plastic bag up to **8 hours ahead**.
---
### **Variation**
For more color, add **1 red bell pepper**, julienned, in step 1 **or** substitute **2 tablespoons chopped pimiento**.
---
### **Directions**
1. Slice squash, zucchini and onion into **1/4-inch slices**. Julienne bell pepper and carrots.
2. Heat butter in a large skillet over medium heat; add vegetables, salt, pepper, basil, thyme and rosemary.
3. Cook vegetables, stirring continually, until tender, about **10 minutes**.
4. Remove vegetables to a serving bowl with a slotted spoon. Serve immediately.
---
### Make It Quicker
When sautéing the vegetables, try using a wooden spatula or wooden spoon to avoid mashing or tearing the tender squash.
