Herbed Summer Squash - cooking recipe

Ingredients

2 medium zucchini squash
2 medium pattypan (scalloped) squash
2 medium yellow crookneck squash
1/4 c. olive oil
4 green onions (whited and part of green), chopped
1/4 tsp. each: dried basil, oregano, thyme leaves and rosemary
2 Tbsp. red wine vinegar
salt and pepper to taste

Preparation

Rinse and scrub squash.
Cut into 1/2-inch cubes.
Place in a 3-quart microsafe casserole.
Add 2 tablespoons of water. Microwave on High power for 5 to 6 minutes, until just tender-crisp.
Stir twice.
Drain and place in bowl.
In same casserole, combine olive oil and green onions.
Microwave on High power for 3 minutes.
Stir once.
Add basil, oregano, thyme, rosemary and vinegar.
Pour over the squash.
Toss thoroughly. Season with salt and pepper to taste.