Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         tablespoons   olive or vegetable oil
1/2       cup           thin wedges red onion
2         cloves        garlic, finely chopped
1 1/2     pounds        yellow and green baby summer squash, cut lengthwise in half (5 cups)
2         teaspoons     chopped fresh or 1/2 teaspoon dried marjoram leaves
1/4       teaspoon      salt
1/4       teaspoon      pepper
1 1/2     cups          cherry tomato halves
                        Marjoram sprigs, if desired

Preparation:

1. Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and garlic in oil 1 to 2 minutes, stirring occasionally, until onion is crisp-tender. 2. Stir in squash, marjoram, salt and pepper. Cover and cook 4 to 6 minutes, stirring occasionally, until squash is crisp-tender. 3. Add tomatoes; toss until coated. Garnish with marjoram.