Ingredients
- ½ onion, chopped
- 1-3 teaspoons Roasted Garlic or Red Chili Extravagonzo Oil
- 3 medium small yellow squash, cubed
- 3 small zucchini, cubed
- 1 (10 ounce) can diced tomatoes with green chile peppers
- Sea salt to taste
- Garlic powder to taste
Instructions
- In a large saucepan, lightly saute onion in Roasted Garlic or Red Chili Extravagonzo Oil
- Add squash, zucchini, tomatoes with chiles, salt, and garlic powder
- Bring to a boil over medium-high heat
- Reduce heat to low and cook until tender-crisp
- Serve as a side dish or over pasta
Notes
Optional – Add: 1-2 minced Serrano Peppers ½-1 tablespoon dried basil Fresh ground black pepper to taste