• 2 medium squash
• 1 medium zucchini
• 1 small vidalia onion
• 1 clove garlic, finely minced
• 3 tablespoons olive oil
• Large pinch of salt
• Large pinch of pepper
• Pinch of cumin

Over medium heat, put the olive oil in the skillet, being sure to coat the bottom.

While the skillet is heating, slice the squash, zucchini and onion into bite-sized pieces.

Place the garlic in the skillet, giving it a moment to brown (and enjoy the aroma).

Add the rest of the veggies, stirring occasionally.

Add the salt, pepper and cumin, continue stirring occasionally.

It's done when the veggies are looking just a bit toasted - enough to make some of them a little brown, but not so much that they get limp or burned.