Summer Squash and Bell Pepper Medley

This vibrant Summer Squash and Bell Pepper Medley combines the fresh, tender textures of summer squash with the sweet crunch of bell peppers and the aromatic depth of onions. Sautéed to perfection with garlic, herbs, and a splash of lemon juice, this dish is a delightful side that celebrates summer's bounty and is both vegetarian and gluten-free.

Ingredients:

• 2 medium summer squashes, sliced
• 1 bell pepper, diced (any color)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced onions and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced bell pepper and continue to sauté for 5 minutes until slightly softened.
5. Incorporate the sliced summer squash, dried oregano, salt, and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the squash is tender.
6. Remove from heat and squeeze fresh lemon juice over the medley.
7. Garnish with chopped parsley before serving.