Sauteed Mini Vegetable Medley

• 1 pound assorted mini squash - patty pans and/or baby zucchini
• 3 tablespoons extra-virgin olive oil
• 1 cup frozen pearl onions
• 1 pint cherry tomatoes
• Salt and freshly ground black pepper
• 3 to 4 tablespoons chopped fresh dill
• Handful flat-leaf parsley, chopped

1. Halve the squash.
2. Heat the extra-virgin olive oil in large skillet over medium-high heat.
3. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through.
4. Toss the herbs with the vegetables and transfer to a serving dish.

zucchini, extravirgin olive oil, frozen pearl onions, tomatoes, salt, dill, handful

Taken from www.foodnetwork.com/recipes/sauteed-mini-vegetable-medley-recipe.html (may not work)