Holiday Vegetable Medley

Course : Vegetables
Serves: 8
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2 tablespoons olive or vegetable oil
1/2 cup red onion thin wedges
2 cloves garlic finely chopped
1 1/2 pounds yellow and green baby summer squash cut lengthwise in half (5 cups)
2 teaspoons marjoram leaves chopped fresh or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cherry tomato halves
2 sprigs Marjoram

Preparation / Directions:

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.

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