BRAISED MIXED SQUASH

 1/3 cup extra-virgin olive oil

4 garlic cloves, crushed

1/4 tsp crushed red pepper

1 lb yellow squash, cut into 1/2-inch pieces

1 lb zucchini, cut into 1/2-inch pieces

1 tbsp fresh oregano, chopped

1/2 tsp salt

Heat the oil, garlic and red pepper in a large skillet over medium heat. Cook 2 to 4 minutes until the garlic is sizzling and fragrant. Add the squash and zucchini to the skillet and cook, stirring occasionally,  until tender (12 to 16 minutes). Stir in the oregano and salt.

Yield: 6 servings of 3/4 cup each

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