Sauteed Summer Squash with Red Pepper and Onion

• 2 tablespoons extra virgin olive oil
• 1/2 medium onion, chopped (about 1 cup chopped)
• 2 plump garlic cloves, minced
• 1 1/2 pounds summer squash, cut in 1/2-inch dice
• 1 small red pepper, cut in 1/4-inch dice
• Salt and freshly ground pepper
• 2 tablespoons chopped fresh parsley

1. Heat the olive oil in a large, heavy skillet over medium heat and add the onion.
2. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt.
3. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes.
4. Add freshly ground pepper, taste and adjust salt.
5. Stir in the parsley and remove from the heat.
6. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

extra virgin olive oil, onion, garlic, summer, red pepper, salt, parsley

Taken from cooking.nytimes.com/recipes/1016432 (may not work)