Sauteed Squash With Herb Dressing

This is an delicious vegetarian dish. I have used both yellow and green squash. The dressing has both basil and mint.

• Ready In: 20 mins
• Serves: 3

Ingredients

• 1  lb  summer squash, yellow and green, cut into 1/2-inch rounds
• 2  tablespoons olive oil
• 2  garlic cloves
• 2  tablespoons  chopped mint leaves
• 10  basil leaves, chopped
• 1  teaspoon lemon juice
• 2  tablespoons  toasted pine nuts
• 1  teaspoon  balsamic vinegar
•  flaked sea salt
•  pepper, to taste

Directions

1. Heat 1 tbsp olive oil in a large fryingpan over medium-high heat. When oil is hot, add half the squash. Fry until golden on each side, turning them every few minutes. Set aside and add the rest of the squash and repeat.
2. Meanwhile mince together in a pestle and mortel garlic, mint, basil, lemon juice and 1 tbsp of olive oil.
3. When the second batch of squash is done add the first batch back into the pan. Pour in the herb mixture. Stir through and season with salt and pepper. Add the toasted pine nuts. Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves. Serve.