Ingredients
2
tablespoons olive or vegetable oil
1/2
cup thin wedges red onion
2
cloves garlic, finely chopped
1 1/2
pounds yellow and green baby summer squash, cut lengthwise in half (5 cups)
2
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups cherry tomato halves
Marjoram sprigs, if desired
Preparation
Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and garlic in oil 1 to 2 minutes, stirring occasionally, until onion is crisp-tender.
Stir in squash, marjoram, salt and pepper. Cover and cook 4 to 6 minutes, stirring occasionally, until squash is crisp-tender.
Add tomatoes; toss until coated. Garnish with marjoram.
