1 T. extra-virgin olive oil

2 T. butter

1/2 red bell pepper, chopped

2 small to medium yellow squash, sliced

Salt and pepper

2 T. chopped parsley leaves

2 T. chopped chives or 2 scallions, optional

 

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.