Sauteed Summer Squash and Tomatoes

• 2 tablespoons extra-virgin olive oil
• 1 large clove garlic, smashed
• 1 pound small zucchini, cut into 3 by 1/2-inch strips
• 1 pound small yellow summer squash, cut into 3 by 1/2-inch strips
• Kosher salt and freshly ground pepper
• 1 cup quartered vine-ripened grape or cherry tomatoes
• 8 mint leaves, cut into thin strips
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Heat a large skillet over medium heat.
2. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes.
3. Remove and discard the garlic.
4. Increase the heat to high and add the squash.
5. Saute, tossing frequently until crisp-tender, about 5 minutes.
6. Add the tomatoes and mint and cook until warmed, about 1 minute more.
7. Season with salt and pepper to taste.
8. Serve in a warm bowl.

extravirgin olive oil, clove garlic, zucchini, yellow summer, kosher salt, grape, mint, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sauteed-summer-squash-and-tomatoes-recipe.html (may not work)