Squash and Zucchini With Hot Peppers and Herbs

• 4 small yellow squash, about 2 pounds
• 6 small zucchini, about 2 pounds
• 8 ripe plum tomatoes, about 1 1/2 pounds
• 4 tablespoons olive oil
• 2 cups coarsely chopped onions
• 1 tablespoon finely chopped garlic
• 1 teaspoon finely chopped jalapeno peppers
• 4 sprigs fresh thyme, broken into 1/2-inch lengths, or 1 teaspoon dried
• 1 bay leaf
• Salt and freshly ground pepper to taste
• 2 tablespoons chopped fresh basil

1. Trim and cut the yellow squash and zucchini into 1/4-inch slices.
2. Cut the tomatoes into 1-inch cubes.
3. Heat the oil in a large skillet and add the zucchini and yellow squash.
4. Cook over high heat, stirring gently, until cooked but still firm, about 5 minutes.
5. Add the onions, garlic and jalapeno peppers and toss to blend.
6. Add the thyme, bay leaf, tomatoes, salt and pepper.
7. Stir to blend and cook, tossing and turning, about 5 minutes.
8. Add the basil and stir.
9. Remove the bay leaf and serve hot.

yellow squash, zucchini, tomatoes, olive oil, onions, garlic, jalapeno peppers, thyme, bay leaf, salt, fresh basil

Taken from cooking.nytimes.com/recipes/4256 (may not work)