1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium size yellow squash, sliced
Salt and pepper
2 tablespoons parsley leaves, chopped
2 tablespoons chives, chopped or 2 scallions, chopped (optional)
Pre-heat skillet over medium-high heat. Add EVOO, then butter. When butter melts, add red peppers and squash. Sauté 12-14 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.