- 2 to 3 tablespoons olive oil
- 1/4 pound yellow squash, sliced
- 1/4 pound zucchini, sliced
- 1 bunch green onion, chopped
- 2 teaspoons fresh garlic, chopped
- Salt and pepper
- 2 to 3 Roma tomatoes, diced
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.