INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 2 large shallots, thinly sliced
• 6 garlic cloves, sliced
• 1/8 teaspoon crushed red pepper flakes
• 1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch thick pieces
• 1 (8-ounce) yellow squash halved lengthwise and cut into 1/2-inch thick pieces
• 1 cup assorted color cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 cup fresh basil leaves, thinly sliced

DIRECTIONS

1. Heat the oil in a large nonstick skillet over medium heat until hot. Add the shallots and cook until starting to soften, 1-2 minutes. Add the garlic and red pepper flakes and cook until beginning to brown slightly, 2-3 minutes longer. Stir in the zucchini and squash and cook, tossing occasionally, until crisp tender, 5-6 minutes. Add the tomatoes and salt and cook until tomatoes just start to wilt, 2-3 minutes. Remove from the heat and stir in the basil. 

To make this dish ahead, undercook the vegetables just a couple of minutes and let them cool to room temperature on a large plate. Once at room temperature, they may be transferred to a bowl and kept refrigerated.