Sautéed Summer Squash
- 2 yellow summer squash
- 1 garlic clove, peeled and minced
- 6-7 cherry tomatoes, halved
- 4-5 fresh basil leaves, chopped
- 1/2 tablespoons olive oil
- Sea salt, to taste
Cut yellow summer squash into 1/4-inch thick rounds.
In a frying pan, heat olive oil on medium high flame. Add summer squash, tomatoes, garlic and fresh basil.
Add a pinch of sea salt, cover and cook for 3-5 minutes.
Transfer to a platter and serve immediately.