Yellow Squash and Tomatoes

This was a tasty way to serve some of the millions of pounds of yellow squash coming from the garden! And it uses fresh basil from the garden too. Yum! Also, I used grape tomatoes as the store didn't have cherry. BTW, I'm adding a category for yellow squash because come next summer, I want to just go right there when I'm deciding what to do with all the squash from the garden...

2 medium yellow summer squash, coarsely chopped

2 Tbsp olive oil

16 cherry tomatoes, halved

2 Tbsp minced fresh basil (or 2 tsp dried basil)

1/4 tsp pepper

1/4 tsp salt

In a large skillet, saute squash in oil over medium-high heat until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

Serves 4.

Originally from Simple and Delicious