2 med. zucchini squash
2 med. pattypan squash
2 med. yellow squash
1/4 c. olive oil
4 green onions, sliced
1/4 tsp. basil, oregano, thyme, rosemary
2 tbsp. red wine vinegar

Rinse and scrub squash. Cut into 1/2 inch cubes. Place in large saucepan with 3/4 cup water. Cover. Cook over high heat for about 6 minutes. When just tender-crisp, drain and remove. Set aside. In same pan, heat olive oil and stir in onions. Cook for a minute. Add herbs and vinegar. Add the squash - toss thoroughly. Serve warm or at room temperature.