Ingredients
1
tablespoon olive or vegetable oil
1
medium zucchini, cut into 1/4-inch slices (1 cup)
1
medium yellow summer squash, cut into 1/4-inch slices (1 cup)
1
cup sliced mushrooms
1
cup grape tomatoes or cherry tomatoes, cut in half
2
tablespoons chopped fresh chives
1/2
teaspoon garlic salt
Preparation
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash and mushrooms in oil 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in tomatoes. Sprinkle vegetables with chives and garlic salt. Cook 2 to 3 minutes, stirring frequently, just until tomatoes begin to soften.
