¼ cup olive oil
1 lg onion
4 cloves garlic
2 med crookneck squash
2 med zucchini (this equals more than the crookneck)
Coarse salt and pepper
2 red bell peppers
5 small diced tomatoes
1 heaping Tbs fresh thyme, minced
½ cup (or more) chopped basil
Put olive oil in a pan and get it hot.
Add onion and garlic until starts to clear.
Stir in squash and peppers and season liberally with coarse salt and fresh ground pepper.
Add some water to it and let cook for about 5 minutes with lid off.
Add tomatoes and thyme.
Cook until squash and peppers are crisp tender, stirring occasionally.
Add the chopped basil JUST before serving.
Toss and serve.