Warm Summer Squash Salad

1. 1

   Coat a large skillet with oil.

2. 2

   Add a third of the garlic, and heat over medium-high heat until sizzling, 1 to 2 minutes.

3. 3

   Add a third of the zucchini and yellow squashes, and cook until just wilted and browned around edges, 2 to 3 minutes.

4. 4

   Transfer to a plate.

5. 5

   Repeat twice with remaining garlic, zucchini, and yellow squashes.

6. 6

   Stir in vinegar to last batch, and let evaporate slightly.

7. 7

   Return all batches of zucchini and yellow squashes to skillet, and stir in oregano.

8. 8

   Serve warm or at room temperature.

9. 9

   Garnish with oregano sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.