Ingredients

　　1 tablespoon extra-virgin olive oil (EVOO)

　　2 tablespoons butter

　　1/2 red bell pepper, cored, seeded, and chopped

　　2 small to medium yellow squash, sliced

　　Salt and freshly ground black pepper

　　2 tablespoons chopped fresh flat-leaf parsley

　　2 tablespoons chives or 2 scallions, chopped (optional)

　　Preheat a skillet over medium-high heat. Add the EVOO, then the butter. When the butter melts, add the bell pepper and squash. Sauté for 12 minutes, or until the squash is tender. Add salt and pepper to taste and the parsley. Add the chives or scallions if you would like a layer of light onion flavor on the dish as well.

　　Rachael Ray's 30-Minute Get Real Meals