Sometimes you need something simple. Chop a vegetable and throw it in a pan. This squash sauté fits the bill. Simple enough for a weekday, using seasonal yellow squash and zucchini, it get its sweetness from cherry tomatoes and onions. The onions need to cook for about ten minutes - but after that - you throw in the squash and you're done.

The yellow, green and red colors brighten a dish. This is best with locally grown just picked squash and tomatoes. A definite summer dish. And summer's not over yet.

Simple Squash Sauté Ingredients - serves 4

• 1-2 tablespoons extra virgin olive oil
• 1 medium onion
• 2 medium zucchini (not those big clubs)
• 1 yellow squash
• 1 cup cherry tomatoes - some sliced and some left whole
• 1/2 cup fresh basil
• salt and pepper to taste

Simple Squash Sauté Preparation

1. Slice onions thinly.
2. Slice your zucchini and yellow squash thin - about 1/4 inch.
3. In a medium skillet, heat olive oil till almost sizzling.
4. Add onions and sauté until they turn a deep brown (some of mine did blacken).
5. Add squash and swirl all - coating everything with oil.
6. Add basil and salt and pepper to taste.
7. Sauté until zucchini and yellow squash start to brown. (about 4 minutes.) Serve.

Zucchini, yellow squash, cherry tomatoes and fresh basil are all at their peak at the Minneapolis Farmers Markets.