Zucchini, Squash, and Red Bell Pepper Saute

This simple and fresh side dish is a long time family favorite. My mother has always grown copious amounts of squash and zucchini in her garden during the summer. From an early age, we eat it at almost very meal in a ton of different ways. At the end of every season, I think I am never going to want to eat squash or zucchini again, ever. But of course, with the first signs of warm weather (It was 75 degrees outside the other day!), I am having a craving once again. 

Another great aspect about this dish is that it is super easy to throw together at the last minute because there is not much prep work and the cook time is short. It makes a great side dish for veggie or portabello burgers. If you are grilling outside, place all of the ingredients in a tin foil packet and place on the grill for 10 minutes over high heat. This makes for simple serving and clean up. This recipe serves 2-3, but can easily be doubled, tripled or multiplied to any extent to feed a crowd. 

1 tbsp Olive Oil, divided
1 medium Yellow Onion, chopped 
2 cloves Garlic, minced
1 large Red Bell Pepper, seeded and diced into 1/2" pieces 
1 large Zucchini, sliced into 1/4" rounds 
1 large Yellow Squash, sliced 1/4" rounds
1/2 tsp Seasoning Salt
1 tsp dried basil or 1 tbsp if using fresh basil
1/8 tsp Crushed Red Pepper
Cracked Black Pepper to taste
Parsley for garnish

Combine 1/2 tbsp olive oil, garlic and onion in medium saute pan over medium-high heat for 3 minutes or until crisp-tender. 

In a separate bowl, combine squash, zucchini, bell pepper, and next four ingredients.  Toss until vegetables are coated. 

Add vegetable mix to garlic and onions in saute pan, reduce heat to medium, and cook for 6-7 minutes or until tender. Remove from heat, transfer to bowl, sprinkle with chopped parsley and serve.