2 med. zucchini squash
2 med. pattypan (scalloped) squash
2 med. yellow crookneck squash
1/4 c. olive oil or salad oil
4 green onions, white part, sliced
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 tsp. thyme leaves
1/4 tsp. rosemary
2 tbsp. red wine vinegar
Salt and pepper to taste

Rinse and scrub squash. Cut into 1/2 inch cubes. Place in a large saucepan with 3/4 cup water. Cover. Cook over high heat for about 6 minutes. Stir once or twice. When just tender-crisp, drain. Remove squash and set aside.

In same pan or skillet, heat olive oil or salad oil. Stir in green onions. Cook for a minute. Add herbs and vinegar. Add the squash. Toss thoroughly. Season with salt and pepper. Serve warm or at room temperature. Good served with grilled steak or chicken and sourdough rolls. 4 servings.