Summer Vegetables

• 3 tomatoes, about 1/2 pound
• 2 yellow squash, about 1/2 pound, ends trimmed
• 2 zucchini, about 1 pound, ends trimmed
• 2 tablespoons olive oil
• 1/2 cup coarsely chopped onion
• 1 small clove garlic, peeled
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 teaspoon finely chopped fresh thyme or half the amount dried
• 1/2 teaspoon finely chopped fresh rosemary or half the amount dried
• 3 tablespoons finely chopped parsley

1. Cut away and discard the core of each tomato.
2. Cut each tomato into 1/2-inch cubes.
3. There should be almost 2 cups.
4. Cut the yellow squash into 1-inch cubes.
5. There should be about 2 cups.
6. Cut the zucchini into 1-inch cubes.
7. There should be about 3 cups.
8. Heat the oil in a skillet and add the onion and garlic.
9. Cook, stirring, until onion is wilted.
10. Add the tomatoes, squash, zucchini, salt and pepper.
11. Cook, stirring, about 3 minutes.
12. Sprinkle with thyme, rosemary and parsley and stir.
13. Cover closely and cook 5 minutes.

tomatoes, yellow squash, zucchini, olive oil, onion, clove garlic, salt, freshly ground pepper, fresh thyme, fresh rosemary, parsley

Taken from cooking.nytimes.com/recipes/2777 (may not work)