Herbed Summer Squash

• 2 medium zucchini squash
• 2 medium pattypan (scalloped) squash
• 2 medium yellow crookneck squash
• 1/4 c. olive oil
• 4 green onions (whited and part of green), chopped
• 1/4 tsp. each: dried basil, oregano, thyme leaves and rosemary
• 2 Tbsp. red wine vinegar
• salt and pepper to taste

1. Rinse and scrub squash.
2. Cut into 1/2-inch cubes.
3. Place in a 3-quart microsafe casserole.
4. Add 2 tablespoons of water. Microwave on High power for 5 to 6 minutes, until just tender-crisp.
5. Stir twice.
6. Drain and place in bowl.
7. In same casserole, combine olive oil and green onions.
8. Microwave on High power for 3 minutes.
9. Stir once.
10. Add basil, oregano, thyme, rosemary and vinegar.
11. Pour over the squash.
12. Toss thoroughly. Season with salt and pepper to taste.

zucchini, pattypan, olive oil, green onions, basil, red wine vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052526 (may not work)