Ingredients

1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves

Instructions

Heat the oil in a large skillet over
medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally,
until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until
tender, about 1 minute more. Serve immediately.