Summer Squash with Mint, Parsley, and Basil

(recipe from a magazine, not sure which one)

3 Tbsp. olive oil

1 1/2 lbs. mixed summer squashes, chopped

3 garlic cloves, thinly sliced

12 basil leaves, chopped

6 mint leaves, chopped

A few sprigs Italian parsley, leaves chopped

salt & pepper

Juice from 1/2 lemon

Heat oil in a large saute pan over medium flame. Add squash; saute 5 minutes, until tender and barely brown. (Squash should retain shape and bright color.)

Add garlic; saute 1 minute. Remove from heat.

Add basil, mint, parsley, salt, pepper, and lemon juice. Toss. Serve immediately.

(Justin made this, and continues to make it! It is light and delicious.)