Ingredients:

  • 2 medium yellow squash (approx. 1 lb / 450g), halved lengthwise and sliced into ¼-inch moons
  • 1 large red bell pepper (approx. 7 oz / 200g), seeded and diced into ½-inch squares
  • 1 medium yellow onion (approx. 5 oz / 140g), diced
  • 3 cloves garlic (approx. 15g), minced
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Slice the squash into 1/4 inch moons and dice the red pepper into 1/2 inch squares. Pat the squash dry with a paper towel Note: Surface moisture is the enemy of a good sear.
  2. Heat 2 tbsp olive oil in a large skillet over medium high heat until the oil shimmers.
  3. Toss in the diced onions and red peppers. Sauté for 3-4 minutes until the onions look translucent.
  4. Crank the heat slightly and add the yellow squash in a single layer. Let it sit undisturbed for 2-3 minutes until mahogany colored edges form.
  5. Stir the squash gently to flip the pieces.
  6. Stir in the minced garlic, dried oregano, salt, and pepper. Cook for 60 seconds until the garlic smells fragrant.
  7. Remove the pan from the heat immediately.
  8. Drizzle with 1 tbsp fresh lemon juice and stir gently to glaze the vegetables.