Sautéed Patty Pan Squash, Green Beans and Tomatoes

1 tablespoons olive oil
1/2 medium sweet onion, such as Vidalia, thinly sliced
2 cups patty pan squash, sliced
1 ½ cups green beans
1/2 cup cherry tomatoes
½ large lemon, sliced with rind on, seeds removed
The juice of 1/2 large lemon (about 2 teaspoons)
1/2 tablespoon fresh lemon verbena (or 1 teaspoon dried)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Warm olive oil in a large skillet or wok over medium-high heat. Add onion and sauté 3-4 minutes, or until softened and translucent. Add squash and cook 3-4 minutes, or until lightly browned and softened. Add green beans and cook 3 minutes until just softened. Add tomatoes and cook 2 minutes until wilted. Add remaining ingredients, tossing well until warmed through. The vegetables should be cooked through yet still firm, not mushy. Remove from heat. Serve hot or at room temperature.

Serves 3-4 as a side dish


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