Ingredients

• 1 pound assorted mini squash - patty pans and/or baby zucchini
• 3 tablespoons extra-virgin olive oil
• 1 cup frozen pearl onions
• 1 pint cherry tomatoes
• Salt and freshly ground black pepper
• 3 to 4 tablespoons chopped fresh dill
• Handful flat-leaf parsley, chopped

Browse by ingredient

Instructions

1. Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.;