Here's a superquick side dish that lets you take advantage of garden-fresh rosemary, squash, and zucchini. Substitute any fresh herb you have on hand.
Oxmoor House JANUARY 2006
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and squash; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Reduce heat to low. Add rosemary, salt, and pepper; sauté 1 minute. Serve immediately.
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