Ingredients

• 1 tablespoon olive oil
• 1/4 cup sliced red onion
• 1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
• 1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
• 1 clove garlic, finely chopped
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 cherry tomatoes, halved
• 1 tablespoon thinly sliced basil leaves

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Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.