Sauteed summer squash and tomatoes

Step 1

Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic.

Step 2

Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste.

©foodnetwork

• 2 tbsp extra-virgin olive oil

• 1 large clove garlic, smashed

• 450g small courgettes, cut into 8 by 1-cm strips

• 450g small yellow summer squash, cut into 8 by 1cm strips

• Salt and freshly ground pepper

• 100g quartered vine-ripened grape or cherry tomatoes

• 8 mint leaves, cut into thin strips