Italian Veggie Skillet

[VickiLynn]

1 medium yellow summer squash, cut into 1/4-inch slices
1/2 cup fresh mushrooms, sliced
1 tablespoon olive oil (Extra Virgin)
1 cup cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon minced garlic
2 tablespoons fresh flat leaf parsley, minced
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2 teaspoons plus 2 tablespoons minced fresh basil, divided
2 tablespoons sliced green onion
2 tablespoons grated Parmesan cheese

In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered 6-8 minutes.

Stir in parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes or until heated through. Transfer to a serving bowl. Sprinkle with green onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese.

[Joyful Friend]

Good time for this recipe, because of all bountiful garden produce.  Thanks, VickyL, and  JF