Herbed Summer Squash
Four Servings

2 medium zucchini squash
2 medium green pattypan squash
2 medium yellow crookneck squash
1/4 cup olive oil
4 diced green onions
1/4 teaspoon each: dry basil, oregano, thyme leaves and rosemary
2 Tablespoons red wine vinegar
salt and pepper to taste

Rinse and scrub squash. Cut into cubes
Place in a large saucepan with 3/4 cup water. Cook on high heat for about 6 minutes
Stir once. When tender-crisp, remove from heat and drain

Heat olive oil. Stir in diced green onions. Cook for one minute. Remove from heat
Add herbs and vinegar to olive oil & green onions
Mix with the squash
Toss completely

Season with salt and pepper to taster
Serve at room temperature