The season's plentiful summer squash and cherry tomatoes come together in a tasty summer side that cooks up in under ten minutes.
Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp.