Sauteed Squash, Onions and Cherry Tomatoes with Fresh Basil

• 2 yellow squash, halved length wise then cut into 1/4 inch
• thick slices, apprx. 2 c.
• 1 med. onion coarsley chopped
• 1/2 large red pepper, coarsle chopped
• 1/2 c. cherry tomatoes, halved
• juice of 1/2 lemon or to taste
• 1/8-1/4 tsp red pepper flakes if desired
• salt and pepper to taste
• 1/4 c. basil leaves, julienned "cut into thin strips"

Heat up a med. to large size skillet (I like to use cast iron) and add 2-3 tsp of olive oil. Add chopped onion, red pepper and crushed red pepper flakes if using and saute over med to med-high heat until they start to color. Add squash evenly around pan and cook, stirring/turning when they start to get some nice color. At this point add cherry tomatoes, lemon juice, salt & pepper. Saute to slightly soften tomatoes. Turn off heat and stir in basil.

Note: I don't really mess with mine alot until I see that nice slightly charred color on my veggy's. Make sure you cook them at a high enough heat that they can color but that you don't over cook the squash.

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