Sautéed Summer Squash

So simple, so flavorful: These summer beauties are excellent served over grilled crostini or tossed in with cooked quinoa.

Ingredients:
1 pound mixed baby summer squash, washed and halved
2 tablespoons olive oil
3 cloves of garlic, finely minced
2 tablespoons freshly-chopped herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper

Method:
1. In a large sauté pan, heat olive oil until shimmering, then add in summer squash and garlic. Cook, tossing frequently until squash is tender and soft, and garlic is fragrant, about 4-5 minutes.

2. Remove from heat and season generously with salt and pepper, then toss with fresh herbs.

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