Recipe courtesy of Rachael Ray
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Sauteed Mini Vegetable Medley
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
4 to 6 servings
Level:
Easy
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. 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. Toss the herbs with the vegetables and transfer to a serving dish.

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