Summer Squash, Onion, Bell Pepper and Tomato Skillet
1 yellow onion, sliced very thin
2 garlic cloves, minced
1 large patty pan squash (or a medium size Italian Zucchini), thinly sliced
1 medium size yellow crookneck squash, thinly sliced
5 roma tomatoes, halved, seeds removed and them sliced in 1/2" pieces
2 tablespoons rehydrated red bell peppers, finely diced (1/4 cup of fresh peppers would work as well)
Kosher salt and fresh cracked pepper to taste
Drizzle olive oil into a large skillet over medium heat. Add the garlic and then onions and stir to coat with oil. Let the onions cook without stirring for a few minutes to brown them slightly. Stir them and continue cooking until done and then remove to a small plate.
Add a little bit more olive oil to the skillet and then add the squash. Allow it to cook without stirring for a few minutes while it browns slightly. Then stir and turn as needed while it cooks to your desired doneness. We like our squash with a good bite, not at all soggy or wilted. Once the squash is almost done, add the tomatoes and the bell peppers to the skillet and stir to mix. Allow the vegetables to cook until the tomatoes and peppers are warm, but not overcooked at all.
Serve with the onions on top or you can add the onions back to the skillet and toss to make sure everything is warm. I served it with the onions on top and didn't notice that they were any cooler than the other vegetables. My intent was to warm them again, but I inadvertently skipped that step. Enjoy!
Side note: None of us were in the mood for a big dinner, so I cooked a few eggs and we had eggs over easy on top of our vegetables. It might sound odd, but it was easy, filling and surprisingly delicious.