During this time of the season there is often an overabundance of summer squash and I am always searching for ways to use it, sometimes the simpler, the better. The delicate flavor is enhanced by the herbs in this recipe and the cherry tomatoes further the savory summer deliciousness while creating the sauce for the dish. This side goes great with most anything you're throwing on the grill for dinner, from steaks, to fish fillets. Our baby even loved it and gobbled up more than her fair share as.
1/2 white onion, diced medium
2 small to medium summer squashes, cut to approximately 1 inch pieces
3 sprigs thyme
1/2 pint cherry tomatoes cut in half
1 tablespoon parsley, roughly chopped
extra virgin olive oil
salt and pepper
Heat a few tablespoons of olive oil in a medium sauté pan and add the onions to sweat. Add the thyme as they sweat and once onions are softened and beginning to become translucent, add the squash. Sauté for a few minutes until the squash begins to soften, but is still a bit tender. Add the cherry tomatoes and season with salt and pepper and sauté for a few minutes more until tomatoes release their juices and form a sauce. Turn off the heat, remove the thyme sprigs and add the chopped parsley and toss.
Serves 2-3 as a side dish.