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2 tablespoons olive oil
2 zucchini, sliced into 1/2 inch coins
2 summer squash, sliced into 1/2 inch coins
1 white onion, sliced thinly
1 red onion, sliced thinly
1 teaspoon crushed red pepper
1/2 teaspoon salt
Freshly Ground Black Pepper
2 tablespoons freshly grated Parmesan
1 sprig basil, for garnish
In a large sauté pan over high heat, add olive oil. Add remaining ingredients, stirring to combine. Continue to cook for about 5 minutes, or until vegetables are just tender. Garnish with Parmesan and basil. Serve immediately.
Yield, 4 cups, 4 servings
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