- 1 1/2 tablespoons olive oil
- 1 large yellow squash chopped
- 1 large zucchini chopped
- 3 cloves garlic chopped
- 1 cup grape tomatoes
- Kosher salt to taste
- Dash crushed red pepper
- 2 tablespoons shredded Parmesan cheese, optional
- Basil vinaigrette for drizzling, optional
Add in the garlic and tomatoes and cook for 2 to 3 minutes, gently stirring, or until vegetables are crisp-tender and tomatoes are about ready to burst.
Season with salt and crushed red pepper. Sprinkle with Parmesan cheese, if using, and drizzle with basil vinaigrette, if using. Serve immediately.