Sauteed summer squash and tomatoes

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
2 tbsp extra-virgin olive oil
1 large clove garlic, smashed
450g small courgettes, cut into 8 by 1-cm strips
450g small yellow summer squash, cut into 8 by 1cm strips
Salt and freshly ground pepper
100g quartered vine-ripened grape or cherry tomatoes
8 mint leaves, cut into thin strips
1) Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic.

2) Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste.

Serve in a warm bowl.

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